Out of Lard, one case
Lard substitutes for pie crust: flaky, tender & good
5 options, ranked, with the exact amount
Use Vegetable shortening
Same amount as the lard
The best lard substitutes for pie crust are vegetable shortening, butter, and coconut oil. Use 1:1 ratio and keep ingredients cold for flaky results. Vegetable shortening creates the flakiest crust, while butter adds flavor.
- Best for —
- maximum flakiness
One casethe full lard card
Every option, one card
Ranked| # | Substitute | Instead of lard |
|---|---|---|
| 1 | Vegetable shorteningmaximum flakiness | Same amount |
| 2 | Butterwhen you want rich flavor | Same amount |
| 3 | Coconut oilvegan pie crusts | Same amount |
| 4 | Beef tallowtraditional pie crusts | Same amount |
| 5 | Duck fatpremium pie crusts | Same amount |
Vegetable shortening
neutral taste, very flaky texture
Vegetable shortening is the closest substitute to lard for pie crust. 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 your filling.
- Best for
- maximum flakiness, when you want neutral flavor, easy handling, when you want consistent results, beginner pie makers
Shortening creates the flakiest pie crusts 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.
Butter
rich and buttery
Butter creates flavorful pie crusts with good flakiness. The water content in butter creates steam during baking, which helps create flaky layers. It adds rich flavor that complements both sweet and savory fillings.
- Best for
- when you want rich flavor, sweet pies, when you want tender crust, traditional baking, when you want dairy 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. Use high-quality butter for best results.
Coconut oil
neutral (refined) or coconut (unrefined)
Coconut oil works well as a lard substitute in pie crust, especially for vegan versions. It's solid at room temperature and creates tender crusts with a subtle coconut flavor that works well with many fillings.
- Best for
- vegan pie crusts, when you want plant-based option, tropical-flavored pies, healthier alternative, dairy-free pies
- Texture
- tender
Use refined coconut oil for neutral flavor. Keep it solid and cold for best results. The subtle coconut flavor can enhance certain pie fillings.
Beef tallow
slightly beefy
Beef tallow is another animal fat that works similarly to lard in pie crust. It has a high melting point and creates flaky crusts with a slightly different flavor profile than lard.
- Best for
- traditional pie crusts, when you want animal fat, savory pies, 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 pie recipes.
Duck fat
rich and luxurious
Duck fat creates incredibly rich and flavorful pie crusts. It has excellent baking properties and adds a luxurious depth of flavor that works especially well with savory pies.
- Best for
- premium pie crusts, when you want rich flavor, savory pies, special occasions, luxury baking
- Texture
- very flaky and tender
Duck fat is more expensive but creates exceptional pie crusts. It adds incredible flavor depth and creates very flaky, tender crusts.
How it behaves in this recipe
Lard is prized in pie crust for its ability to create incredibly flaky, tender crusts. 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 crust, 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 savory pies
- 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 for both flavor and flakiness.
Can I use butter instead of lard in pie crust?
Yes, butter works well as a lard substitute in pie crust. 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 pie crust?
Lard is excellent for pie crust 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 fillings.
Can I use coconut oil instead of lard?
Yes, coconut oil works as a lard substitute in pie crust. Use refined coconut oil for neutral flavor and keep it solid and cold. It's a great plant-based option that creates tender crusts.
How do I make flaky pie crust without lard?
To make flaky pie crust 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.