Shortning or Crisco??

My mother in law recently bought an American cookbook which in many recipes asks for Crisco or shortning. Can someone tell me what you would use for that as I haven't seen anything like that in all the years I've been here.

Also, any suggestions for a substitute for graham crackers for a pie crust?

thank you

What kind of pie is it? I used digestive biscuits for a key lime pie and it was fine.

mcvities are good and if you need a crisco substitute just look for Pura

I second Digestives for graham crackers.  And I've always used Stork for baking in recipes that call for shortening.

I use 'Flora White' in recipes that call for shortening, but have used Stork as well, with great results.

I've used shredded vegetable suet instead of shortening and it's worked fine.  Measuring it can be somewhat tricky, but it is great in my biscuits. 

ahh crisco.  my mom used to call me the crisco kid as i'm 'fat in the can'  (have a big butt!!!)

but it is great in my biscuits. 

True, true! 

Yup, I'm all about White Flora - works great in place of Crisco.

Just made some pastry with White Flora.  It was awesome!!  Thanks for the suggestion.