Out of Shortening, one case
Shortening substitute for pie crust: flaky pastry
5 options, ranked, with the exact amount
Use Lard
Same amount as the shortening
The best shortening substitutes for pie crust are lard (1:1 ratio) for the flakiest crust, cold butter (1:1 ratio) for flavor and flakiness, or a combination of both. Lard creates the most traditional flaky texture.
- The tweak —
- Use cold lard and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
- Best for —
- all pie crusts
One casethe full shortening card
Why it works
ShorteningShortening provides solid fat that creates flaky layers in pie crusts. The best substitutes maintain similar fat content and melting properties. Lard has the highest melting point, creating the flakiest results, while butter adds flavor. Cold temperatures are crucial for creating flaky layers.
Every option, one card
Ranked| # | Substitute | Instead of shortening |
|---|---|---|
| 1 | Lardall pie crusts | Same amount |
| 2 | Cold buttersweet pies | Same amount |
| 3 | Half butter, half lardall pie types | Same amount½ butter + ½ lard |
| 4 | Coconut oilvegan pies | Same amount |
| 5 | Vegetable shortening alternativewhen you need neutral flavor | Same amount |
Lard
neutral to slightly savory
Lard is the gold standard for pie crusts, creating the flakiest, most tender results. It has a higher melting point than butter, creating better flaky layers and superior texture.
- Best for
- all pie crusts, quiches, pot pies, traditional recipes, savory pies
- Texture
- very flaky, tender
- Prep
- Use cold lard and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
Creates the flakiest, most tender pie crusts with traditional texture.
Cold butter
rich, buttery
Cold butter creates flaky pie crusts with rich, buttery flavor. It has a lower melting point than lard, so it's important to keep it very cold and work quickly.
- Best for
- sweet pies, dessert crusts, when you want buttery flavor
- Texture
- flaky, tender
- Prep
- Use very cold butter and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
Adds rich flavor while creating flaky layers.
Half butter, half lard
rich, balanced
This combination gives you the flakiness of lard with the flavor of butter. It's often considered the best of both worlds for pie crusts.
- Best for
- all pie types, balanced flavor and texture, professional results
- Texture
- very flaky, tender
- Prep
- Cut cold butter and lard into flour until pea-sized pieces form, then add ice water gradually.
Combines flakiness of lard with flavor of butter.
Coconut oil
subtle coconut
Coconut oil works well for vegan pie crusts and creates tender results. It's solid at room temperature and has a subtle coconut flavor that works well in many pie recipes.
- Best for
- vegan pies, tropical-flavored pies, when avoiding animal products
- Texture
- tender, slightly less flaky
- Prep
- Use solid coconut oil at room temperature. Cut into flour until pea-sized pieces form, then add ice water gradually.
Solid at room temperature, good for vegan pie crusts.
Vegetable shortening alternative
neutral taste · similar to shortening
Palm shortening or other solid vegetable fats can replace traditional shortening. They provide similar texture and neutral flavor for pie crusts.
- Best for
- when you need neutral flavor, vegan baking, traditional texture
- Prep
- Use cold palm shortening and work quickly. Cut into flour until pea-sized pieces form, then add ice water gradually.
Use palm shortening or other solid vegetable fats.
How it behaves in this recipe
- Fruit pies
- Lard or half butter, half lard work best for fruit pies. The flaky texture complements the fruit filling well.
- Custard pies
- Use lard or shortening for custard pies. Blind bake the crust first to prevent sogginess.
- Savory pies
- Lard works best for savory pies like quiche or pot pie. It provides neutral flavor that won't compete with the filling.
- Sweet pies
- Butter or half butter, half lard work well for sweet pies. The butter adds richness that complements sweet fillings.
- Vegan pies
- Coconut oil or palm shortening work best for vegan pie crusts. Both provide the necessary fat content for flaky texture.
Tips for substituting shortening
8 tips- Keep all ingredients cold - refrigerate flour, use ice water, and work quickly
- Don't overwork the dough - stop mixing when it just comes together
- Use a pastry cutter or food processor to cut fat into flour
- Add ice water gradually, just until the dough holds together
- Chill the dough for at least 30 minutes before rolling
- Roll from center outward, turning the dough frequently
- Don't stretch the dough when placing in pie pan
- Blind bake the crust for custard pies to prevent sogginess
Notes on shortening
- Half butter, half lard for the best of both worlds
- All butter for maximum flavor
- All lard for maximum flakiness
- Coconut oil for vegan options
- Palm shortening for neutral flavor
Questions
6 questionsCan I substitute butter for shortening in pie crust?
Yes, butter can be substituted for shortening in pie crust using a 1:1 ratio. Use very cold butter and work quickly for best results. The crust will be flaky but may be slightly less tender than with shortening.
What's the best shortening substitute for flaky pie crust?
Lard creates the flakiest pie crusts as a shortening substitute. It has a higher melting point than butter, creating better flaky layers and more tender texture.
Why does my pie crust turn out tough?
Tough pie crusts are usually caused by overworking the dough or using warm ingredients. Keep everything cold, work quickly, and stop mixing as soon as the dough comes together.
Can I use coconut oil instead of shortening in pie crust?
Yes, coconut oil works well as a shortening substitute in pie crusts. It's solid at room temperature and creates tender, flaky results with a subtle coconut flavor.
What's the difference between shortening and lard in pie crust?
Lard creates flakier, more tender pie crusts than shortening. It has a higher melting point and better fat distribution, resulting in superior texture and flavor.
How do I make a vegan pie crust without shortening?
Use coconut oil or palm shortening for vegan pie crusts. Both are solid at room temperature and create tender, flaky results without animal products.