Substitute for Butter in Pie Crust: Flaky Results Every Time
When making pie crust, the best substitute for butter is Vegetable Shortening. Shortening has a higher melting point than butter, which means it stays solid longer in the oven and produces the flakiest crust possible. It is the go-to for bakers who prioritize flakiness over flavor. Butter creates the flaky, tender layers in pie crust. Cold butter pieces melt during baking, leaving air pockets that become flaky layers. The substitute must be solid at room temperature and create similar layering.
Best Substitute
Vegetable Shortening
1 cup shortening per cup of butter
Shortening has a higher melting point than butter, which means it stays solid longer in the oven and produces the flakiest crust possible. It is the go-to for bakers who prioritize flakiness over flavor.
What else can I use instead of butter in pie crust?
Coconut Oil (solid)
1 cup solid coconut oil per cup of butter
Chill until very firm before cutting into flour. Use refined for neutral flavor. Creates a tender, slightly crumbly crust.
Lard
7/8 cup lard per cup of butter
Traditional pie crust fat. Creates extremely flaky layers with a savory edge. Best for savory pies and quiche.
Vegan Butter (frozen)
1 cup frozen vegan butter per cup of butter
Freeze for 30 minutes before cutting into flour. Miyoko's brand works best for pie crusts. Closest to butter flavor.
Frequently Asked Questions
What can I use instead of butter in pie crust?
Vegetable shortening is the best substitute for butter in pie crust. It creates even flakier layers because its higher melting point keeps the fat solid longer during baking. Use a 1:1 ratio.
Can I use oil instead of butter in pie crust?
Liquid oil cannot create flaky layers. You need a solid fat. Use solid coconut oil (chilled), frozen vegan butter, or shortening. These stay solid when cut into flour and melt during baking to create flakiness.