Butter Substitute for Shortening: Exact Ratio
Looking for a shortening substitute? Butter works as a direct replacement. Use 1 cup + 2 tbsp butter per 1 cup shortening in any recipe that calls for shortening. This swap works best for pie crusts, biscuits, cookies.
Best Substitute
Butter
1 cup + 2 tbsp butter per 1 cup shortening
Use slightly more butter to compensate for its water content (20%). Produces flaky pastry but with more flavor. Chill well before making pie crust.
Tips When Replacing Shortening in Recipes
Shortening's key advantage is that it is 100% fat with a high melting point, creating very flaky, tender baked goods. Many bakers use a 50/50 blend of butter and shortening for pie crust—butter for flavor and shortening for flakiness. Keep all solid fat substitutes cold for best pastry results.
What Is Shortening and Why Substitute It?
A solid, white vegetable fat (typically hydrogenated soybean oil) used in baking for flaky pie crusts, tender cakes, and crisp cookies. It is 100% fat with no water or milk solids.
Butter is one of 5 alternatives you can use instead of shortening. For a complete list of shortening substitutes with ratios and cooking tips, visit the full shortening substitute page.
What Else Can I Use Instead of Shortening?
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can use butter as a substitute for shortening. Use 1 cup + 2 tbsp butter per 1 cup shortening. Use slightly more butter to compensate for its water content (20%). Produces flaky pastry but with more flavor. Chill well before making pie crust.
How much butter equals shortening?
Use 1 cup + 2 tbsp butter per 1 cup shortening to replace shortening with butter. Works best for pie crusts, biscuits, cookies.
What is the best substitute for shortening?
Butter is a popular substitute for shortening. Use 1 cup + 2 tbsp butter per 1 cup shortening for a 1-to-1 replacement. See all 5 alternatives on our shortening substitute page.