Out of Lard, one case
Lard substitutes for pastry: flaky, tender & layers
5 options, ranked, with the exact amount
Use Butter
Same amount as the lard
The best lard substitutes for pastry 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 —
- when you want rich flavor
One casethe full lard card
Every option, one card
Ranked| # | Substitute | Instead of lard |
|---|---|---|
| 1 | Butterwhen you want rich flavor | Same amount |
| 2 | Vegetable shorteningmaximum flakiness | Same amount |
| 3 | Coconut oilvegan pastries | Same amount |
| 4 | Beef tallowtraditional pastries | Same amount |
| 5 | Duck fatpremium pastries | Same amount |
Butter
rich and buttery
Butter is the most popular lard substitute for pastry. 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
- when you want rich flavor, tender pastries, traditional baking, when you want dairy flavor, flaky layers
- 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. Use high-quality butter for best results.
Vegetable shortening
neutral taste, very flaky texture
Vegetable shortening is the closest substitute to lard for pastry. It's 100% fat with no water content, making it easy to work with and creating very flaky results. It has a neutral flavor that won't interfere with other ingredients.
- Best for
- maximum flakiness, when you want neutral flavor, easy handling, when you want consistent results, beginner bakers
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. Keep it cold for best results.
Coconut oil
neutral (refined) or coconut (unrefined)
Coconut oil works well as a lard substitute in pastry, especially for vegan versions. It's solid at room temperature and creates tender pastries with a subtle coconut flavor that works well with many recipes.
- Best for
- vegan pastries, when you want plant-based option, tropical-flavored pastries, healthier alternative, dairy-free pastries
- Texture
- tender
Use refined coconut oil for neutral flavor. Keep it solid and cold for best results. The subtle coconut flavor can enhance certain pastry recipes.
Beef tallow
slightly beefy
Beef tallow is another animal fat that works similarly to lard in pastry. It has a high melting point and creates flaky pastries with a slightly different flavor profile than lard.
- Best for
- traditional pastries, when you want animal fat, savory pastries, when lard isn't available, high-heat baking
- 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 pastry recipes.
Duck fat
rich and luxurious
Duck fat creates incredibly rich and flavorful pastries. It has excellent baking properties and adds a luxurious depth of flavor that works especially well with savory pastries.
- Best for
- premium pastries, when you want rich flavor, savory pastries, special occasions, luxury baking
- Texture
- very flaky and tender
Duck fat is more expensive but creates exceptional pastries. It adds incredible flavor depth and creates very flaky, tender pastries.
How it behaves in this recipe
Lard is prized in pastry for its ability to create incredibly flaky, tender results. 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
8 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 the flakiest pastries, use a combination of butter and shortening
- 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
- Use the fraisage technique: smear the fat into the flour with the heel of your hand
- Don't overwork the dough - mix just until it comes together
- Use ice water when making the dough to keep everything cold
Notes on lard
- Use a combination of different fats for optimal results (e.g., 50% butter + 50% shortening)
- Try using rendered bacon fat for smoky-flavored pastries
- 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 pastry?
Butter is the best lard substitute for pastry because it adds rich flavor and creates tender, flaky results. For the flakiest pastries, use a combination of 50% butter and 50% shortening.
Can I use vegetable shortening instead of lard in pastry?
Yes, vegetable shortening works well as a lard substitute in pastry. It creates very flaky results and has a neutral flavor. It's easier to work with than butter because it doesn't melt as quickly.
Why is lard good for pastry?
Lard is good for pastry because it's 100% fat with no water content, making it easy to work with and creating very flaky results. 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 pastry. Use refined coconut oil for neutral flavor and keep it solid and cold. It's a great plant-based option that creates tender pastries.
How do I make flaky pastry without lard?
To make flaky pastry without lard, use cold butter or vegetable shortening. Keep all ingredients cold, work quickly, and use techniques like fraisage to create flaky layers.