2 1/2 cups Crisco 3/4 cup flour 1/3 cup vegetable oil
Either with a hand mixer or a stand mixer, beat 2 1/2 cups of regular Crisco with 3/4 cup of flour. Add in a 1/3 cup of vegetable oil. Whip until it is fluffy. Store in sealed container. And no, it doesn’t have to be in the fridge either! I keep mine right in my pantry. When you’re ready to use it, Use a small pastry brush to apply to your baking pans just like you would if you were to grease/flour it. The nice thing is that there’s no mess!
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