Substitute for Shortening in Pie Crust: Best Options
When making pie crust, the best substitute for shortening is Cold Butter. 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. 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.
What else can I use instead of shortening in pie crust?
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.