5 Best Shortening Substitutes That Taste Right

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Choose a shortening substitute based on the texture you need: tender and neutral (best), or flaky and layered (butter/lard options).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Butter (unsalted, melted then cooled to soft) Closest familiar flavor; for tenderness, cool to solidify slightly before mixing.
1:1 Lard (or rendered pork fat, solid) Very similar mouthfeel and flake potential for pie crusts and biscuits.

Good Alternatives

¾:1 Vegetable oil + a solid fat mix (oil + cold butter/margarine) If your recipe needs structure, pair oil with a chilled solid fat for less spread.
1:1 Vegetable margarine (stick-style, firm, chilled) Good for biscuits and cookies; keep cold to maintain lift and flake.
1:1 Crisco-style solid shortening (if you have a different brand) Same function if it’s truly solid and stays neutral—verify it’s shortening, not oil.

Emergency Swaps

1:1 Ghee (melted then cooled, for savory bakes) Works in savory pastries; expect a browned, buttery flavor shift.
1:1 Regular butter (cold, grated or cubed) Better for flaky crusts than soft cookies—cut in lightly to avoid overmixing.

Decide your texture goal (tender crumb vs flaky layers) and pick the closest substitute from the table.
Replace shortening by the ratio given (usually 1:1); for oil-heavy options, use the listed mixed ratio to reduce spreading.
Chill any solid-fat substitute (butter/margarine/lard) so it stays firm while you mix and cut in.
Adjust mixing: cream/whip only until combined for tender bakes, and cut in gently for flaky layers.
Bake as directed; if dough feels greasy or too soft, rest/chill 10–20 minutes before baking.

Most shortening swaps are interchangeable by weight (1:1) but perform differently due to melting point and water content.
Keep substitutes cold when your recipe relies on layering (pie crusts, biscuits, flaky pastries).

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