The new Crisco ???

9 years ago

OK, Kids,

I have a question about Crisco. I know they have changed there product...taken out the trans fats in an attempt to stay current with health standards.
I don't know when they made the change but I just tried to make my regular and normal pie dough and it was awful! I ended up tossing it all out. It would not roll out without splitting and holes in the middle. It separated and stuck to the counter top no matter how much flour I put down. What is up with that and how do I compensate?

I love my pie dough with the old Crisco but this new stuff is awful. Help!

sooey

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Comments (14)

jkayd_il5
9 years ago
Didn't know there was a new Crisco. I don't like the trans fat in the old but it doesn't sound like they made a good substitute.
sooey
Original Author
9 years ago
I agree, jkayd. What ever they did has changed the way the product preforms. I read on one board that you need to add cornstarch to the mix but it gave no proportions or ratio of Crisco to flour. It is very frustrating and has turned out to be very wasteful. I made enough pie dough for 8 pies and tossed 1/2 of it out. I was able to piece together enough for one peach pie that we had last night. The end result was fine as far as taste goes. In fact it was great but it looked like it had been made by someone who had never made a pie before. It is frustrating, to say the least.
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You'll have to double check to make sure this is gluten-free and dairy free, but I think it is. In the past, I've made it twice with good results--the person wanted a "Crisco based" frosting versus my usual real buttercream I make. It came out just fine, but I'm not a fan of Crisco frosting. I've only made this with the hi-ratio *old* Crisco so I don't know how using the new Crisco stuff will come out. White Frosting: 2 lbs powdered sugar--sift this a couple of times about 1/2 C of water, more or less (or you could use coconut water/coconut cream/coconut milk, or almond milk) 2 T vanilla 1 and 1/3 Cups of Crisco veg shortening -- not the butter-flavored one 3 T of "Dream Whip" -- I usually find this next to the jello, and it's made by Kraft--it comes in a blue or blue & white box, and there are envelopes of the stuff inside the box. Using a stand mixer, beat the Crisco, water or coconut water/coconut cream/coconut milk, dream whip and vanilla for about 15 minutes or even as long as 20 minutes, on medium or medium low speed, scraping the sides every couple of minutes. Add the powdered sugar a little at a time, or you'll have a powdered sugar cloud all over you and your kitchen! Continue to mix it all together--in fact, the more you mix it, the smoother it's likely to become. If it's too thin, add more powdered sugar. If it's too thick, add more of the liquid, and if it looks too wet, add more powdered sugar. This is shelf stable, meaning that you don't have to put it in the fridge. I didn't pipe any roses or anything, so I don't know how well it will "crust" or how well rose shapes will hold up. **Adding a dash of salt is optional. If you use a dash of salt, use popcorn salt b/c it dissolves better and faster than kosher salt does. If you make it, I'd love to see a photo--and have a review of the taste using the new Crisco!
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blfenton
9 years ago
Is there anything on their website or can you email them?

Stoned Wheat thins crackers has done something to their product as well. It doesn't crunch like it used to so we don't buy them anymore.
kitykat
9 years ago
Most of the time 'new and improved' is anything but...
Jasdip
9 years ago
I agree with Kitykat. New and improved usually means a smaller package and higher price!

Blfenton, I haven't bought stoned wheat crackers for a year or two, yet I really like them. Thanks for your observation.
party_music50
9 years ago
yup, almost everything that's "new and improved" is a change I don't like that leads me to search for an alternative product.

I haven't bought/used crisco in at least 4 years. I was just planning to buy some to make it easier to grease pans for baking. I've been using butter or olive oil and they just don't work as well as Crisco. Does it still work well for greasing baking pans???
Chemocurl zn5b/6a Indiana
9 years ago
I had a similar bad Crisco pie crust experience back in 2008. I found that I needed to add a bit more ice water to the recipe...a little less that 1 teaspoon.

I asked about the new Crisco back in 2008 at The Cooking Forum. See below.

Here is a link that might be useful: Has Crisco changed here recently?
duluthinbloomz4
9 years ago
Go back (or start) to using lard for crusts.
Elmer J Fudd
9 years ago
Trans fat will kill you, it's soon to be completely banned from food. Some countries did this many years ago, the US (as usual in such matters) is behind the times.

New ingredients suggest the need for a new recipe. I'm sure you'll find one that will produce a result you find satisfactory
Jasdip
9 years ago
Party, try the Better Than Pam coating. I and Marilyn_Sue, Steve, and a number of us use it, both here and at the Cooking Forum. It replaces greasing AND flouring pans, it's all in one.

Better Than Pam

1/2 cup vegetable oil
1/2 cup shortening
1/2 cup flour

Whip everything together until the consistency of marshmallow fluff.
It keeps in the cupboard and you can spread it on your baking sheets using a pastry brush. (I just use my fingers)
joyfulguy
9 years ago
Did you write to Crisco?

Ask 'em how to compensate?

More useful than blowing off steam here ... though you may get some advice here, as you did, in this case, as to what alternatives may work.

Were you to include that information in your message, the possibilities of getting a useful reply might improve.

o j
sooey
Original Author
9 years ago
Thanks, Kids,

Good advice, All. I will email Crisco to let them know of my issue as well as asking them for direction in converting my pie dough recipe to one that works. It's a real disappointment when what you always used and depended on, no longer works.

That and, I also use 'better than Pam, I love it and it works!

Now I will follow the link that chemocurl gave. Thanks, Chemo. I am sure I will be making my pie dough again very soon.

Thanks again, Kids. You always have great ideas and answers.

sooey
Marilyn Sue McClintock
9 years ago
I use lard in my pie dough.

Sue
Jasdip
9 years ago
I second Sue. I use 3/4 butter and 1/4 lard.

The new Crisco ???

Comments (14)

jkayd_il5

sooey
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The new Crisco ???

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sooeyOriginal Author

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sooeyOriginal Author

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sooey
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sooey
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