You should avoid hydrogenated fats at all costs. They are essentially poison. Lard is the best rendered fat for baking - hands down. Even the palm oil versions of Crisco are still hydrogenated.
INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED COTTONSEED OIL, PARTIALLY HUDROGENATED COTTONSEED AND SOYBEAN OILS, MONO- AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).
I have never cooked with lard or Crisco when baking and no one has complained. Isn't there an all-natural alternative - why not just butter?