That is a great question. Solid Crisco might not be the best substitution for you, as it may affect the texture and performance. Crisco oil would be fine. You can also use any of the common oils, including canola, corn, peanut, and even olive oil. Butter is also an excellent substitution, melted and then slightly cooled. I hope this is helpful to you. Happy baking!
Answered on 1/22/2015 12:00:00 AM by BCKitchenResponse