Substitute for Shortening in Pie Crust: Best Options
Shortening creates flaky, tender pie crust because it remains solid at room temperature and has no water content. It coats flour proteins to prevent gluten development, producing a crust that shatters into delicate layers. The substitute must stay cold and produce flaky results.
Best Substitute
Cold Butter
1 cup cold butter per cup of shortening
Butter produces the most flavorful pie crust with excellent flakiness. Cut it into small cubes and keep it ice-cold. The water content in butter creates steam that separates layers for a beautifully flaky crust.
Other Options
Lard
1 cup lard per cup of shortening
Traditional pie crust fat that produces extremely flaky, tender crust. Neutral flavor when leaf lard is used. Keep very cold.
Coconut Oil (solid)
1 cup solid coconut oil per cup of shortening
Produces a tender, slightly crumbly crust. Use refined for neutral flavor. Freeze before cutting into flour. Best vegan option.
Butter + Lard (50/50)
1/2 cup butter + 1/2 cup lard per cup of shortening
The gold standard combination: butter for flavor, lard for tenderness and flakiness. Produces the best all-around pie crust.
Frequently Asked Questions
What can I use instead of shortening in pie crust?
Cold butter is the best substitute, producing a flavorful, flaky crust. Use the same amount and keep it ice-cold. For the ultimate crust, use a 50/50 mix of butter and lard for both flavor and tenderness.
Is butter or shortening better for pie crust?
Butter gives better flavor and good flakiness, while shortening produces a more tender, less flavorful crust. Many bakers use a combination of both. Butter crusts brown more beautifully due to the milk solids.