Out of Lard, one case
Lard substitutes for baking: flaky pastries & tender breads
5 options, ranked, with the exact amount
Use Butter
Same amount as the lard
The best lard substitutes for baking are butter, vegetable shortening, and coconut oil. Use 1:1 ratio and keep ingredients cold for flaky results. Butter adds flavor, shortening provides flakiness, and coconut oil offers a plant-based option.
- Best for —
- pie crusts
One casethe full lard card
Every option, one card
Ranked| # | Substitute | Instead of lard |
|---|---|---|
| 1 | Butterpie crusts | Same amount |
| 2 | Vegetable shorteningpie crusts | Same amount |
| 3 | Coconut oilvegan baking | Same amount |
| 4 | Beef tallowtraditional baking | Same amount |
| 5 | Duck fatspecial occasion baking | Same amount |
Butter
rich and buttery
Butter is the most popular lard substitute for baking. It provides excellent flavor and creates tender, flaky pastries. The water content in butter creates steam during baking, which helps create flaky layers.
- Best for
- pie crusts, pastries, biscuits, cookies, when you want rich flavor
- Texture
- tender and flaky
Keep butter very cold and work quickly. The water content helps create flaky layers but may make dough slightly more difficult to work with.
Vegetable shortening
neutral taste, very flaky texture
Vegetable shortening is the closest substitute to lard in terms of texture and baking properties. It's 100% fat with no water content, making it easy to work with and creating very flaky results.
- Best for
- pie crusts, pastries, biscuits, when you want maximum flakiness, when you need easy handling
Shortening creates the flakiest pastries but has a neutral flavor. It's easier to work with than butter because it doesn't melt as quickly.
Coconut oil
neutral (refined) or coconut (unrefined)
Coconut oil works well as a lard substitute in baking, especially when you want a plant-based option. It's solid at room temperature and creates tender baked goods.
- Best for
- vegan baking, pie crusts, cookies, when you want plant-based option, tropical-flavored baked goods
- Texture
- tender
Use refined coconut oil for neutral flavor. Unrefined will add coconut flavor. Keep it solid and cold for best results.
Beef tallow
slightly beefy
Beef tallow is another animal fat that works similarly to lard in baking. It has a high melting point and creates flaky pastries with a slightly different flavor profile.
- Best for
- traditional baking, pie crusts, when you want animal fat, high-heat baking, when lard isn't available
- Texture
- flaky
Beef tallow has a slightly different flavor than lard but similar baking properties. It's less common in stores but works well in most recipes.
Duck fat
rich and flavorful
Duck fat is a premium substitute that creates incredibly flaky pastries. It has a rich flavor and excellent baking properties, though it's more expensive than other options.
- Best for
- special occasion baking, pie crusts, when you want rich flavor, premium pastries, savory baked goods
- Texture
- exceptionally flaky
Duck fat creates exceptionally flaky pastries and adds rich flavor. It's more expensive but worth it for special occasions.
How it behaves in this recipe
Lard is prized in baking for its ability to create incredibly flaky pastries and tender breads. The best substitutes work because they either provide similar fat content and melting properties, or can be used in the same way to achieve comparable flakiness and tenderness.
Tips for substituting lard
6 tips- Keep all fat substitutes very cold before using - this is crucial for flaky results
- Work quickly with cold ingredients to prevent the fat from melting
- For pie crusts, use a combination of butter and shortening for both flavor and flakiness
- If using butter, add it in small pieces and work it in quickly
- Chill your dough for at least 30 minutes before rolling for best results
- For maximum flakiness, use the fraisage technique: smear the fat into the flour with the heel of your hand
Notes on lard
- Use a combination of different fats for optimal results (e.g., 50% butter + 50% shortening)
- Try using rendered bacon fat for savory baked goods
- Consider using leaf lard (the highest quality lard) if you can find it
- Use the fraisage technique to create extra flaky layers with any fat substitute
Questions
5 questionsWhat's the best lard substitute for pie crust?
Vegetable shortening is the best lard substitute for pie crust because it creates the flakiest results. For the best of both worlds, use a combination of 50% butter and 50% shortening.
Can I use butter instead of lard in baking?
Yes, butter works well as a lard substitute in baking. Use a 1:1 ratio and keep it very cold. The water content in butter helps create flaky layers, though it may make the dough slightly more difficult to work with.
Why is lard good for baking?
Lard is excellent for baking because it's 100% fat with no water content, making it easy to work with and creating very flaky pastries. It has a high melting point and neutral flavor that doesn't interfere with other ingredients.
Can I use coconut oil instead of lard?
Yes, coconut oil works as a lard substitute in baking. Use refined coconut oil for neutral flavor and keep it solid and cold. It's a great plant-based option that creates tender baked goods.
How do I make flaky pastry without lard?
To make flaky pastry without lard, use cold vegetable shortening or a combination of butter and shortening. Keep all ingredients cold, work quickly, and use techniques like fraisage to create flaky layers.