Shortening Substitutes: 5 Best Swaps for Pie Crusts
The best substitute for shortening is Butter at a 1 cup + 2 tbsp butter per 1 cup shortening ratio. It works best for pie crusts, biscuits, cookies. There are 4 other alternatives below, each with exact ratios and usage notes.
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.
What are the other substitutes for shortening?
Coconut Oil
1 cup solid coconut oil per 1 cup shortening
Works 1:1 as both are 100% fat and solid at room temperature. Use refined for a neutral flavor. Must keep cold for flaky pastry. Excellent vegan swap.
Lard
1 cup lard per 1 cup shortening
Works 1:1 and produces the flakiest pie crusts. Lard is slightly softer, so chill before using in pastry. Adds a mild savory flavor.
Vegan Butter
1 cup + 2 tbsp vegan butter per 1 cup shortening
Use slightly more to account for water content, similar to dairy butter. Works well in all baking applications. Keep cold for pastry dough.
Vegetable Oil
3/4 cup vegetable oil per 1 cup shortening
Only for recipes where shortening is melted. Use 3/4 the amount. Will not produce flakiness-not suitable for pie crusts, biscuits, or any recipe relying on solid fat.
What should you know before substituting shortening?
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.
How do you substitute shortening in a recipe?
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.
The best substitute for shortening depends on what role it plays in your recipe. Our top recommendation is Butter (1 cup + 2 tbsp butter per 1 cup shortening), which works well for pie crusts, biscuits, cookies.
If you need a different option, Coconut Oil (1 cup solid coconut oil per 1 cup shortening) is another reliable choice. Works 1:1 as both are 100% fat and solid at room temperature. Use refined for a neutral flavor. Must keep cold for flaky pastry. Excellent vegan swap.
When substituting shortening, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and American Heart Association. See our testing methodology for details.
What can you use instead of shortening in specific recipes?
Frequently Asked Questions
Can I use butter instead of shortening?
Yes. Use 1 cup plus 2 tablespoons of butter per cup of shortening to account for butter's water content. The result will have more flavor but slightly less flakiness. Keep the butter very cold.
What is the best vegan substitute for shortening?
Refined coconut oil works 1:1 and behaves very similarly-both are solid at room temperature and 100% fat. Use it cold for pie crusts and at room temperature for cookies and frostings.
Is shortening healthier than butter?
Not necessarily. Traditional shortening contains trans fats from hydrogenation, which are linked to heart disease. Many modern brands are now trans-fat-free. Butter has more saturated fat but also contains vitamins A, D, and E.