Out of Crisco, one case
Crisco substitute recipe: how to make your own shortening
5 options, ranked, with the exact amount
Use Butter-vegetable oil combination
Same amount as the Crisco
Half butter, half vegetable oil
You can make your own Crisco substitute by combining butter and vegetable oil (1:1 ratio), or by using lard and vegetable oil (1:1 ratio). These homemade alternatives provide similar functionality to commercial shortening.
- The tweak —
- Mix equal parts room temperature butter and vegetable oil until well combined. Use immediately or store in the refrigerator.
- Best for —
- baking
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Butter-vegetable oil combinationbaking | Same amountHalf butter, half vegetable oil |
| 2 | Lard-vegetable oil combinationpie crusts | Same amountHalf lard, half vegetable oil |
| 3 | Coconut oil-vegetable oil combinationvegan baking | Same amountHalf coconut oil, half vegetable oil |
| 4 | Butter-lard combinationpie crusts | Same amountHalf butter, half lard |
| 5 | Margarine-vegetable oil combinationbaking | Same amountHalf margarine, half vegetable oil |
Butter-vegetable oil combination
rich, buttery
A combination of half butter and half vegetable oil creates a homemade shortening that combines the rich flavor of butter with the texture and stability of commercial shortening.
- Best for
- baking, cookies, cakes, muffins, biscuits
- Texture
- tender, moist
- Prep
- Mix equal parts room temperature butter and vegetable oil until well combined. Use immediately or store in the refrigerator.
Combines the flavor of butter with the texture of shortening.
Lard-vegetable oil combination
neutral taste · flaky, tender
A combination of half lard and half vegetable oil creates a homemade shortening that provides the flakiness of lard with the stability of commercial shortening.
- Best for
- pie crusts, biscuits, pastries, cookies, cakes
- Prep
- Mix equal parts room temperature lard and vegetable oil until well combined. Use immediately or store in the refrigerator.
Creates flaky pastries with neutral flavor.
Coconut oil-vegetable oil combination
slight coconut flavor
A combination of half coconut oil and half vegetable oil creates a vegan homemade shortening that works well in most recipes with a slight coconut flavor.
- Best for
- vegan baking, cookies, cakes, muffins, pie crusts
- Texture
- tender, moist
- Prep
- Mix equal parts room temperature coconut oil and vegetable oil until well combined. Use immediately or store in the refrigerator.
Vegan option with slight coconut flavor.
Butter-lard combination
rich, buttery
A combination of half butter and half lard creates a homemade shortening that combines the rich flavor of butter with the flakiness of lard.
- Best for
- pie crusts, biscuits, pastries, cookies, cakes
- Texture
- very flaky, tender
- Prep
- Mix equal parts room temperature butter and room temperature lard until well combined. Use immediately or store in the refrigerator.
Combines the flavor of butter with the flakiness of lard.
Margarine-vegetable oil combination
neutral taste · tender, moist
A combination of half margarine and half vegetable oil creates a plant-based homemade shortening that works well in most recipes with neutral flavor.
- Best for
- baking, cookies, cakes, muffins, biscuits
- Prep
- Mix equal parts room temperature margarine and vegetable oil until well combined. Use immediately or store in the refrigerator.
Plant-based option with neutral flavor.
How it behaves in this recipe
Making your own Crisco substitute allows you to control the ingredients and create custom combinations for specific recipes. The key is understanding how different fats work together and choosing the right combination for your needs.
Tips for substituting Crisco
10 tips- Mix ingredients at room temperature for best results
- Use a hand mixer or stand mixer to ensure even combination
- Store homemade shortening in the refrigerator for up to 2 weeks
- Let homemade shortening come to room temperature before using
- For pie crusts, use cold homemade shortening
- For creaming methods, use room temperature homemade shortening
- Test your homemade shortening in a small batch before making large quantities
- Consider the flavor profile of your recipe when choosing ingredients
- Some combinations may need slight adjustments in baking time or temperature
- Homemade shortening may have slightly different texture than commercial shortening
Notes on Crisco
- For rich flavor, use half butter and half vegetable oil
- For flakiness, use half lard and half vegetable oil
- For vegan options, use half coconut oil and half vegetable oil
- For neutral flavor, use half margarine and half vegetable oil
- For the best of both worlds, use half butter and half lard
- For shelf-stable option, use commercial shortening
Questions
5 questionsHow do I make my own Crisco substitute?
You can make your own Crisco substitute by combining equal parts butter and vegetable oil, or lard and vegetable oil. Mix the ingredients at room temperature until well combined, then use immediately or store in the refrigerator.
What's the best homemade Crisco substitute recipe?
The best homemade Crisco substitute recipe depends on your needs. For rich flavor, use half butter and half vegetable oil. For flakiness, use half lard and half vegetable oil. For vegan options, use half coconut oil and half vegetable oil.
Can I use homemade shortening in all recipes?
Yes, homemade shortening can be used in most recipes that call for Crisco. Use a 1:1 ratio and follow the same techniques. However, homemade shortening may have slightly different texture than commercial shortening.
How long does homemade shortening last?
Homemade shortening can be stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using. If it develops an off smell or taste, discard it immediately.
Why is my homemade shortening different from Crisco?
Homemade shortening may have slightly different texture than commercial Crisco due to the different ingredients and mixing process. This is normal and expected. The functionality should be similar, but you may need to adjust recipes slightly.