Fluffo Shortening, 1960s
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| Narrator | Why did we bake ribbon into pie crust? | 0:02 |
| To show you Fluffo makes pie crust so delicate | 0:05 | |
| you can even see the separate flaky layers | 0:09 | |
| Pie crust that's flaky all the way through. | 0:12 | |
| Because of Fluffo, | 0:15 | |
| the shortening that's refined four separate times, | 0:17 | |
| makes pie crust so delicate | 0:21 | |
| you can even see the separate flaky layers. | 0:23 | |
| Easy, with Fluffo. | 0:26 |
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