Shortening is 100% vegetable oil, which allows for a higher melting point than butter, so it stays solid within the pie crust dough in your oven longer. When the shortening finally melts, steam forms in pockets and it puffs the layers of dough apart, making a flaky crust.

Ingredient:  
Refined Palm Fat & Antioxidant

Storage Condition:
Store in a cool, dry place away from sunlight & heat.

How to use:

1. Pie Crusts: To make a flaky pie crust, cut shortening into the flour mixture until the mixture resembles coarse crumbs. Then, add water to form a dough. Chilling the dough before rolling it out can also help to prevent it from becoming tough.

2. Biscuits: To make tender and flaky biscuits, cut shortening into the flour mixture until the mixture resembles coarse crumbs. Then, add liquid and mix until just combined. Be careful not to overmix, as this can cause the biscuits to become tough.

3. Pastries: Shortening is often used in pastries to create a tender and flaky texture. It can be cut into the flour mixture in a similar manner to making pie crusts or biscuits, or it can be used as a spread to line the inside of a pastry shell.

When using Shortening in baking, it is important to use it in the correct amount. Too much shortening can cause baked goods to become heavy and greasy, while too little can cause them to become tough and crumbly. Refer to a trusted recipe and follow the instructions carefully to get the best results.