Ghee
10.0best for pie crustClarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
Lard is critical for a flaky pie crust — it coats flour strands and melts into steam pockets during baking. The sub must behave similarly when cold.
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water
Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma
Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
Solid at room temp, dairy-free option for baking
Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing
Rich savory flavor, excellent for roasting
Neutral high smoke point, heart-healthy swap