01
Lard
6.7best for savory7/8 cup : 1 cup
Same solid fat texture and very high smoke point; makes exceptionally flaky pie crust
6.7
shortening substitute
for savory.
Savory shortening lives in pie crust for pot pie, biscuit topping for chicken stew, and skillet cornbread under barbecue. Its neutral flavor lets the savory filling drive — versus butter, which adds dairy notes that clash with smoked meat or vinegar-cured vegetable accompaniments. Substitutes split: lard belongs here (matches the savory register), butter at 1.125:1 if you want the dairy push, and liquid oils at 0.75-0.875:1 for tender-crumb savory quick breads. Olive oil specifically tints crust herbal-bitter.
top substitutes
adjustment for savory
Use 0.875 cup lard per 1 cup shortening for savory applications — pot pie crust, meat empanadas, biscuit topping for chicken stew. Lard's rendered-pork flavor matches the savory register where shortening reads neutral. The 50% saturated fat structure produces 30% flakier crust than shortening with the same mixing technique. Chill to 50°F first.
02
Butter
6.7best for savory1 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 savory
Use 1.125 cups butter per 1 cup shortening for savory pies, biscuits, and skillet cornbread — butter's milk solids brown via Maillard above 230°F, adding golden color and dairy depth. Pairs naturally with creamy savory fillings (chicken pot pie, beef stroganoff) but clashes with vinegar-cured or smoke-forward fillings (pulled pork, mustard sauces).
03
Cooking And Salad Oil
3.3best for savory1 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 savory
Use 7/8 cup neutral oil per 1 cup shortening for savory quick breads, oil-based biscuits, herb-flecked focaccia. Oil-based savory crumb runs tender but compact, lacking shortening's flake. Pair with strong savory mix-ins (cheddar, scallion, bacon, herb butter) to compensate for the structural change. Smoke points clear oven temps.
show 7 more substitutes
04
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 for savory pastry, chapati, paratha, and Indian-style biscuits. Ghee's 485°F smoke point and nutty caramelized flavor amplify savory spices (cumin, coriander, ajwain) without competing. Chill to 55°F before cutting into flour; ghee's plastic range narrows above 65°F and softens flake structure.
05
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 for savory quick breads, oil-based skillet cornbread, and tender herb biscuits. Avocado oil's 520°F smoke point handles long bakes without breakdown. Slight grassy note in virgin avocado pairs with herb-forward savories (rosemary, sage); refined runs neutral for plain biscuit work.
06
Coconut Oil
6.71 cup : 1 cup
Same solid texture, works well in baking
6.7
adjustment for this dish
Use 1 cup refined coconut oil per 1 cup shortening for savory work where coconut flavor is acceptable or wanted — Thai curries, coconut-rice skillet bakes, Caribbean-style breadfruit. Refined coconut oil reads more neutral but still carries faint tropical undertone. Skip for traditional American savory pies; coconut clashes with chicken, beef, herb fillings.
07
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 for savory West African (jollof rice, fried plantain) or Brazilian (acarajé, moqueca) dishes where red palm oil's carotenoid color and mild grassy flavor are part of the cuisine. Refined white palm oil reads neutral; red palm oil contributes 20,000+ IU vitamin A per tablespoon.
08
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 stick margarine per 1 cup shortening for savory pies, biscuits, and dumplings. Margarine's neutral flavor matches shortening's role; the 16-20% water content reduces flake by 20-30% versus shortening. Chill to 50°F before cutting into flour. Stick varieties only; tub margarines have excess water and emulsifiers.
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