Out of Crisco, one case
Crisco substitute for pie crust
5 options, ranked, with the exact amount
Use Lard
Same amount as the Crisco
The best Crisco substitutes for pie crust are lard (1:1 ratio) for maximum flakiness, cold butter (1:1 ratio) for flavor and flakiness, or coconut oil (1:1 ratio) for vegan options. Each creates different textures and flavors.
- The tweak —
- Use cold lard and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
- Best for —
- pie crusts
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Lardpie crusts | Same amount |
| 2 | Cold butterpie crusts | Same amount |
| 3 | Coconut oilvegan pie crusts | Same amount |
| 4 | Vegetable shorteningpie crusts | Same amount |
| 5 | Butter-lard combinationpie crusts | Same amountHalf butter, half lard |
Lard
neutral taste · flaky, tender
Lard is the traditional choice for pie crusts and creates the flakiest, most tender results. It has a neutral flavor that won't interfere with your filling.
- Best for
- pie crusts, pastries, biscuits, tart shells
- Prep
- Use cold lard and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
Creates the flakiest pie crusts with neutral flavor.
Cold butter
rich, buttery
Cold butter creates flaky pie crusts with rich, buttery flavor. It's the most popular choice for home bakers who want both flakiness and flavor.
- Best for
- pie crusts, tart shells, pastries, quiche crusts
- Texture
- flaky, tender
- Prep
- Use very cold butter and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
Adds rich flavor while maintaining flakiness.
Coconut oil
slight coconut flavor
Coconut oil works well for vegan pie crusts and creates tender, flaky results. It's solid at room temperature like Crisco.
- Best for
- vegan pie crusts, tart shells, pastries
- Texture
- tender, flaky
- Prep
- Use cold coconut oil. If it's too hard, warm slightly to soften, then chill before using.
Solid at room temperature, works well for vegan pie crusts.
Vegetable shortening
neutral taste · flaky, tender
Generic vegetable shortening behaves almost identically to Crisco in pie crusts. It creates flaky, tender crusts with neutral flavor.
- Best for
- pie crusts, tart shells, pastries
- Prep
- Use exactly like Crisco - cold and work quickly to maintain flakiness.
Most similar to Crisco in texture and behavior.
Butter-lard combination
rich, buttery
A combination of butter and lard gives you the best of both worlds - the flakiness of lard with the rich flavor of butter.
- Best for
- pie crusts, tart shells, pastries
- Texture
- very flaky, tender
- Prep
- Use half cold butter and half cold lard. Cut into flour until pea-sized pieces form.
Combines the flakiness of lard with the flavor of butter.
How it behaves in this recipe
Pie crusts require specific techniques to achieve flakiness. The fat must be cold and cut into the flour in pea-sized pieces. Overworking the dough or using warm fat will result in tough, not flaky crusts.
Tips for substituting Crisco
10 tips- Keep all ingredients cold - fat, flour, and water should be chilled
- Work quickly to prevent the fat from warming up and melting
- Cut fat into flour until pea-sized pieces form - don't overmix
- Add ice water gradually, just until dough comes together
- Don't overwork the dough - this develops gluten and makes crust tough
- Chill the dough for at least 30 minutes before rolling
- Roll from center outward, turning the dough to maintain even thickness
- For extra flakiness, fold the dough in thirds like a letter before rolling
- Use a light touch when handling the dough
- If the dough gets too warm, chill it again before continuing
Notes on Crisco
- For maximum flakiness, use cold lard
- For rich flavor, use cold butter
- For vegan options, use cold coconut oil
- For the best of both worlds, use half butter and half lard
- For neutral flavor, use vegetable shortening
- For extra flakiness, fold the dough in thirds before rolling
Questions
5 questionsWhat's the best substitute for Crisco in pie crust?
Lard creates the flakiest pie crusts, while cold butter adds rich flavor. For the best of both worlds, use a combination of half butter and half lard. Coconut oil works well for vegan options.
Can I use butter instead of Crisco in pie crust?
Yes, cold butter works excellently in pie crusts. Use a 1:1 ratio and keep the butter very cold. The crust will be flaky and have rich, buttery flavor.
How do I make a flaky pie crust without Crisco?
Use cold lard or cold butter, work quickly, and don't overmix. Cut the fat into flour until pea-sized pieces form, add ice water gradually, and chill the dough before rolling.
Is there a vegan substitute for Crisco in pie crust?
Yes, coconut oil is an excellent vegan substitute for Crisco in pie crusts. Use cold coconut oil and follow the same techniques as with Crisco.
Why is my pie crust tough when I substitute butter for Crisco?
Tough pie crust usually results from overworking the dough or using warm butter. Keep the butter cold, work quickly, and don't overmix. The dough should just come together.