Out of Crisco, one case
Can you substitute lard for Crisco?
2 options, ranked, with the exact amount
Use Lard
Same amount as the Crisco
Yes, you can substitute lard for Crisco using a 1:1 ratio, and vice versa. Lard creates flakier pastries and has a neutral flavor, while Crisco is more shelf-stable. Both work well in most baking and cooking applications.
- The tweak —
- Use room temperature lard for creaming methods. For pie crusts and pastries, use cold lard and work quickly.
- Best for —
- pie crusts
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Lardpie crusts | Same amount |
| 2 | Lard-Crisco combinationpie crusts | Same amountHalf lard, half Crisco |
Lard
neutral taste · flaky, tender
Lard can replace Crisco in most recipes using a 1:1 ratio. Lard creates flakier pastries and has a neutral flavor. It's the traditional choice for flaky pastries and works excellently in most applications.
- Best for
- pie crusts, biscuits, pastries, cookies, frying
- Prep
- Use room temperature lard for creaming methods. For pie crusts and pastries, use cold lard and work quickly.
Creates flakier pastries with neutral flavor.
Lard-Crisco combination
neutral taste · flaky, tender
A combination of half lard and half Crisco gives you the best of both worlds - the flakiness of lard with the shelf-stability of Crisco.
- Best for
- pie crusts, biscuits, pastries, cookies
- Prep
- Use half room temperature lard and half room temperature Crisco. Mix together before adding to recipe.
Combines the flakiness of lard with the shelf-stability of Crisco.
Crisco for lard
neutral taste · similar to lard
Crisco can replace lard in most recipes using a 1:1 ratio. Crisco is more shelf-stable and doesn't require refrigeration. It has similar texture and melting properties to lard.
- Amount
- Same amount
- Best for
- pie crusts, biscuits, pastries, cookies, frying
- Prep
- Use exactly like lard - room temperature for creaming methods, cold for pie crusts and pastries.
More shelf-stable with similar texture.
How it behaves in this recipe
Lard and Crisco are largely interchangeable in baking and cooking, but they have different properties. Lard creates flakier pastries and is traditional, while Crisco is more shelf-stable and modern. The key is understanding these differences and choosing accordingly.
Tips for substituting Crisco
10 tips- Lard creates flakier pastries than Crisco
- Crisco is more shelf-stable and doesn't require refrigeration
- Both have neutral flavors and work well in most recipes
- For pie crusts, use cold fat regardless of which you choose
- For creaming methods, use room temperature fat
- Lard is traditional for flaky pastries
- Crisco works well in modern baking recipes
- Both can be used for frying
- Test your substitution in a small batch before making large quantities
- Consider the flavor profile of your recipe when choosing between them
Notes on Crisco
- For maximum flakiness, use lard
- For shelf-stability, use Crisco
- For the best of both worlds, use half lard and half Crisco
- For traditional recipes, use lard
- For modern convenience, use Crisco
- For neutral flavor, both work well
Questions
5 questionsCan I substitute lard for Crisco in all recipes?
Yes, lard can be substituted for Crisco in most recipes using a 1:1 ratio. Lard creates flakier pastries and has a neutral flavor. It's the traditional choice for flaky pastries and works excellently in most applications.
Can I substitute Crisco for lard in pie crust?
Yes, Crisco can be substituted for lard in pie crust using a 1:1 ratio. Crisco is more shelf-stable and doesn't require refrigeration. The crust will be flaky and tender, though lard typically creates the flakiest results.
What's the difference between lard and Crisco?
Lard is animal fat and creates flakier pastries, while Crisco is vegetable shortening and is more shelf-stable. Both have neutral flavors and work well in most recipes. Lard is traditional for flaky pastries, while Crisco is more modern and convenient.
Which is better for flaky pastries - lard or Crisco?
Lard is generally considered better for flaky pastries as it creates the flakiest results. However, Crisco works well and is more shelf-stable. For the best of both worlds, use a combination of half lard and half Crisco.
Can I use lard instead of Crisco in cookies?
Yes, lard can be used instead of Crisco in cookies using a 1:1 ratio. Lard will create crisp, tender cookies with neutral flavor. The cookies may be slightly flakier than with Crisco.