Wondering about solid fats

[Guest guest]

What kind of solid fat do you use in baking, pie crusts, etc.?

I haven't been near a can of Crisco for years, but recently was told

that it is now 'changed' somehow and contains no trans fats.

And what about coconut oil? Different websites saying very different,

conflicting things about it.

I'd really appreciate hearing what others have thought/decided about

solid fats.

I guess this has come up for me as much of holiday bakin calls for

'shortening' of some sort.

 

Many thanks,

~ irene