🔧 Fats

Crisco Substitute for Pie Crust: Best Alternatives for Flaky Pastry

Discover the best Crisco substitutes for pie crust including butter, lard, and coconut oil. Learn proper techniques for creating flaky, tender pie crusts.

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Quick Answer

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.

Best Substitutes

Lard

1:1

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 crustspastriesbiscuitstart shells

Creates the flakiest pie crusts with neutral flavor

Cold Butter

1:1

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 cruststart shellspastriesquiche crusts

Adds rich flavor while maintaining flakiness

Coconut Oil

1:1

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 cruststart shellspastries

Solid at room temperature, works well for vegan pie crusts

Vegetable Shortening

1:1

Generic vegetable shortening behaves almost identically to Crisco in pie crusts. It creates flaky, tender crusts with neutral flavor.

Best for:

pie cruststart shellspastries

Most similar to Crisco in texture and behavior

Butter-Lard Combination

1:1 (half butter, half lard)

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 cruststart shellspastries

Combines the flakiness of lard with the flavor of butter

Cooking 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

Frequently Asked Questions

What'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.

Summary

Find the best Crisco substitutes for pie crust including butter, lard, and coconut oil. Learn proper techniques for creating flaky, tender pie crusts every time.