- 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!