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Best Substitutes for Shortening — What to Use Instead

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Butter: 1:1 + 1 tbsp — Add 1 extra tbsp per cup. Slightly different texture in pastry.

Coconut Oil: 1:1 — Solid at room temp like shortening. Works in pie crust.

Overview

Top substitute for shortening: Butter (1:1 + 1 tbsp). Add 1 extra tbsp per cup. Slightly different texture in pastry. Plus 2 more alternatives.

Key Details

  • Butter: 1:1 + 1 tbsp — Add 1 extra tbsp per cup. Slightly different texture in pastry.
  • Coconut Oil: 1:1 — Solid at room temp like shortening. Works in pie crust.
  • Lard: 1:1 — Traditional pie crust fat. Flaky results.

Why This Matters

  • Shortening is a common ingredient that may need substituting
  • Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
  • Sometimes you simply run out of an ingredient mid-recipe
  • Allergies or intolerances may necessitate a swap

How To

  1. 1Best overall substitute: Butter at 1:1 + 1 tbsp
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesoil-subshorteningingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for shortening is Butter at 1:1 + 1 tbsp. Add 1 extra tbsp per cup. Slightly different texture in pastry.