01
Lard
6.7best for baking7/8 cup : 1 cup
Same solid fat texture and very high smoke point; makes exceptionally flaky pie crust
6.7
shortening substitute
for baking.
Shortening's job in baking is plastic-fat coverage: 100% solid fat at 70°F holds discrete pockets in dough that melt at 117°F (versus butter's 92°F), trapping steam to lift biscuits and laminate pie crust into 200+ flaky layers. Its 0% water means no protein gluten development from the fat side. Substitutes must hit the plasticity window — softer butter shortens this layering by 30% if not chilled to 50°F first, while liquid oils skip layering entirely and produce tender, dense crumb instead.
top substitutes
adjustment for baking
Use 0.875 cup lard per 1 cup shortening — lard's water-free composition matches shortening's no-steam profile but its 50% saturated fat (vs shortening's ~25%) creates flakier crust with fewer mixing strokes. Chill to 50°F before cutting into flour for the cleanest pea-sized lumps. Adds subtle savory pork-fat note that suits pot pie and biscuit but not sweet pastry.
02
Butter
6.7best for baking1 1/8 cup : 1 cup
Use equal amount butter; adds richer flavor and golden color to baked goods and pie crusts
6.7
adjustment for baking
Use 1.125 cups butter per 1 cup shortening — the 12.5% extra accounts for butter's 16% water content. Chill to 45°F before cutting into flour; butter's plastic range narrows above 60°F and its milk solids start gluten development on contact with dough liquid. Yields golden, dairy-rich crust with 30% fewer flake layers than shortening.
03
Coconut Oil
6.7best for baking1 cup : 1 cup
Same solid texture, works well in baking
6.7
adjustment for baking
Use 1 cup refined coconut oil per 1 cup shortening — refined matches shortening's neutral flavor while unrefined adds tropical esters. Coconut oil melts at 76°F (lower than shortening's 117°F), so chill to 60°F before cutting into pie dough or biscuit flour. The lauric acid content (45%) creates crisper edges in cookies but flakier-than-expected pie crust.
show 7 more substitutes
04
Palm Oil
5.01 tbsp : 1 tbsp
Same semi-solid consistency
5.0
adjustment for this dish
Use 1 tbsp palm oil per 1 tbsp shortening at the same plastic-fat slot. Palm's melt range (95-104°F) sits above coconut and below shortening, giving similar lift in laminated dough but slightly less than shortening's 117°F. Refined red or white palm oil swaps cleanly; sustainably-sourced varieties carry no off-flavor in baked goods.
05
Cooking And Salad Oil
3.31 cup : 1 cup
Use 7/8 cup liquid oil per cup shortening; works in quick breads and cakes, not flaky pastry
3.3
adjustment for this dish
Use 7/8 cup neutral oil per 1 cup shortening — liquid oil packs denser per cup and works only in batter-based bakes (quick bread, muffin, cake). Don't expect flaky pastry; oil coats every flour particle uniformly and disables the discrete-fat-pocket layering that shortening provides. Crumb runs tender but compact, not flaky.
06
Margarine
3.31 cup : 1 cup
Softer texture; chill before cutting into pastry dough, works 1:1 in cookies and cakes
3.3
adjustment for this dish
Use 1 cup margarine per 1 cup shortening, but always chill to 50°F first — margarine's water content (16-20%) and softer plasticity above 65°F means it integrates into flour faster than shortening, reducing flake layers by 20-30%. Pick stick margarine over tub varieties; tub margarines have more emulsifiers and water that further reduce layering.
07
Ghee
3.31 cup : 1 cup
Adds nutty flavor, slightly softer pastry texture
3.3
adjustment for this dish
Use 1 cup ghee per 1 cup shortening — ghee is fully clarified butter (water and milk solids removed), so it's 100% fat like shortening but with nutty caramelized flavor from the clarification process at 250°F. Chill to 55°F to match shortening's plasticity. Adds golden color and slight nutty depth to biscuits, scones, savory tarts.
08
Avocado Oil
3.33/4 cup : 1 cup
Use 3/4 cup liquid oil; best for quick breads
3.3
adjustment for this dish
Use 0.75 cup avocado oil per 1 cup shortening — denser packing in liquid form requires the volume reduction. Best for quick breads, muffins, and oil-based cakes where structure comes from chemical leavener (baking powder). Skip for laminated pastry; avocado oil's liquid state coats flour particles uniformly and blocks the steam-pocket flake formation.
09
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per 1 cup shortening; works in quick breads and cookies, not flaky pastries
3.3
10
Cream Cheese
6.71 cup : 1 cup
Cold, cubed for pie crust; makes tender flaky dough
6.7