I was thinking of making chicken pot pie for supper and realized that I have had the same container of shorting since we got married. (almost five years). Anyway, A) is it still good, or would you use it?, and B) if not is there anything I can use as a substitute? Thanks Ladies.

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I don't know about a substitute but I don't think I would use it if it's that old. Does it smell?

I haven't even checked because it grosses me out to think that it has been in the cupboard for that long.

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Alright, how gross is this? I just checked and the can says best if used my August 2007. I still don't feel too safe about using it so if anyone knows of anything else to use I would appreciate it.

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I would not use it, unless it has never been opened. As far a a substite I dont think so.


I found one recipe but I have never tried it so its up to you. I dont think it will be as flakey but it should ben fine for pot pie.

2 cups four
1 tsp. salt
1/2 cup vegetable oil
1/4 cup of milk

Combine four and salt. In a seperate bowl mix the oil and milk. Combine the wet with the dry and blend with a fork. Divide into 4 and roll into balls, cover with plastic wrap and refriderate until ready to use. Makes 2 pies.

girlfriend...that needs to GO !!!

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Avoid Fruits~N~Nuts....you are what you eat!!!

As long as there is no visible mold or contaminants and as long as it doesn't smell rancid, it is safe to use. I know. I have trouble with the concept of food being stored that long, too. But that is the nature of shortening. It is pretty shelf-stable.

There isn't a good substitute for shortening in pie crust, except for lard which you may not have on hand. You can try using frozen butter or refrigerated margarine. The taste will be slightly different and the crust might seem a bit gummier.

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"I've been rich and I've been poor but independently wealthy is where it is at."

1 1/4 c all-purpose flour
1/4 tsp salt
1/2 c butter, chilled and diced
1/4 c ice water

Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. (wrap endges in foil when baking)

This is a FANTASTIC crust...you wont miss using shortening or lard)

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Avoid Fruits~N~Nuts....you are what you eat!!!