Cook’s Tip of the Day: For pie crusts, it’s ok to substitute Crisco with the same amount of butter. The texture will just be a bit less tender.
Personal Tip: Never, ever doing this. Aside from the texture, the Crisco adds a waxy aftertaste that sticks to the top of your mouth. I’ll opt for the more expensive butter.
Seitan Roulade with Sage and Sweet Onions Stuffing