The Best Shortening Substitutes for Baking Flaky Crusts
Use butter or coconut oil as an easy 1:1 substitute for tender pie crusts.
Starting point · check the use below
1 cup shortening = 1 cup butter or refined coconut oil
Best substitutes
Replace with
Ratio
Best for
Butter (82% Fat)
1 cup butter + 1 tbsp extra
pie crusts, cookies, flaky pastries
Refined Coconut Oil
1:1 Solid form
pie dough, cookies, frosting
Lard (Pork Fat)
1:1 Direct swap
savory pies, biscuits, tamales
Vegetable Margarine
1:1 Direct swap
cookies, quick breads
Shortening is a 100% solid vegetable fat. Butter adds flavor but contains 20% water, making crusts slightly less flaky. Solid coconut oil is the best structural swap.
