Unfortunately, Crisco is a terrible lard substitute. It doesn't taste as good; it doesn't perform as well in pastry-making; and it turns out to be less healthy than lard because of its trans fat content. (Crisco did introduce trans-fat-free shortening in 2004.)
Yes, solid Crisco can be used. Not Crisco oil.
1lb crisco equals 1 lb lard
4 oz
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.
The brand doesn't matter but it has to be lard or shortening....
vegetable shortening (CRISCO)
Crisco was initially, and still is, used as an alternative to regular shortenings such as butter and lard. A recipe calling for Crisco in baking should respond perfectly well to the use of identical quantities of butter, which will also give an excellent flavour.
you can use tin foil or crisco a plate/tray DO NOT leave to much crisco though make sure to rub it in
Make the pastry using shortening, instead of lard.
Crisco and lard are saturated fats, if that helps. They're greasy solids.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
I would use Crisco instead. With it your pastry will be good.