What You Can Use Instead of Shortening in Baking and Cooking

The best replacements for shortening depend on what you're baking

Shortening is a solid fat made from vegetable oil, and you can replace it with butter, coconut oil, lard, or vegetable oil depending on what you're making. Butter works in almost everything shortening does, though it contains water and will make some baked goods slightly less flaky. Coconut oil produces results very close to shortening in pie crusts and biscuits. Lard—rendered pork fat—is actually closer to shortening chemically and creates excellent texture in pastries. Vegetable oil works for cakes and quick breads but won't create the same structure in pie dough or biscuits because it's liquid.

The choice matters most when you're making something that depends on fat for texture: pie crusts, biscuits, and pastries need fat that stays solid at room temperature, while cakes and brownies are more forgiving. Each replacement has a different melting point and water content, which changes how the dough behaves and what the finished product tastes like.

Key Takeaways

Butter is the most common replacement and works in nearly all recipes, though it may make pie crusts and biscuits slightly less flaky because it contains water.
Coconut oil produces results nearly identical to shortening in pie crusts, biscuits, and pastries, and works at a 1:1 ratio by volume.
Lard is chemically similar to shortening and creates excellent flaky texture in pastries, but has a stronger flavor that some people dislike.
Vegetable oil works well in cakes, brownies, and quick breads but cannot replace shortening in pie dough or biscuits because it stays liquid.
Use the same amount of replacement fat as the recipe calls for shortening, except with butter—use slightly less because it contains water.

Butter: the most reliable everyday replacement

Butter is the easiest swap because most home cooks already have it, and it works in virtually every recipe that calls for shortening. Use the same amount of butter as the recipe specifies for shortening, or reduce it slightly—use 7/8 tablespoon of butter for every tablespoon of shortening—because butter contains about 15 to 20 percent water while shortening is pure fat. That water will make pie crusts and biscuits slightly less flaky and more tender, but the difference is usually small enough that most people won't notice.

Butter adds flavor that shortening doesn't, which is why many bakers prefer it. In cookies, cakes, and brownies, this flavor is an improvement. In pie crusts, some bakers feel it changes the taste in a way they like, while others prefer the neutral taste of shortening or coconut oil. Cold butter works best—cut it into small cubes and keep it in the freezer until you're ready to mix it into your dry ingredients, just as you would with shortening.

Coconut oil: the closest texture match

Coconut oil produces results almost identical to shortening in pie crusts, biscuits, and pastries because it has a similar melting point and contains no water. Use it at a 1:1 ratio—if the recipe calls for 1 cup of shortening, use 1 cup of coconut oil. Refined coconut oil (labeled "refined" or "expeller-pressed") has almost no coconut flavor, so it won't change the taste of your baked goods the way unrefined coconut oil would.

Keep coconut oil cold before mixing it into your dough. If your kitchen is warm, refrigerate the oil until it's solid, then cut it into small pieces the same way you would with cold butter. Coconut oil works equally well in cakes and quick breads, though some bakers find it slightly greasier-tasting than shortening or butter. It's a particularly good choice if you're avoiding dairy or want a vegan baked good.

Lard: the traditional choice for flaky pastries

Lard is rendered pork fat, and it's chemically closer to shortening than any other replacement. It creates exceptionally flaky pie crusts and biscuits because it has a high melting point and contains no water. Use it at a 1:1 ratio with shortening. Many traditional pie and biscuit recipes were actually written for lard before shortening became common, so using lard often produces results closer to what the original recipe intended.

The main drawback is flavor: lard has a distinct savory taste that works beautifully in biscuits and pie crusts meant to hold savory fillings, but can be off-putting in sweet desserts. Some people dislike the idea of using pork fat, though others consider it a superior ingredient. Lard is sold in the meat section of most grocery stores, sometimes labeled as "rendered lard" or "leaf lard" (which is higher quality). Keep it cold before mixing, just as you would with butter or coconut oil.

Vegetable oil: for cakes and quick breads only

Vegetable oil is liquid at room temperature, so it cannot replace shortening in pie dough, biscuits, or any pastry that depends on solid fat for flaky layers. It works well in cakes, brownies, muffins, and quick breads because those recipes don't need the fat to stay solid. Use it at a 1:1 ratio by volume—if the recipe calls for 1 cup of shortening, use 1 cup of vegetable oil.

Cakes made with oil are often moister than cakes made with shortening or butter, which some bakers prefer. Oil also produces a denser crumb in some cakes. If you're making a recipe that specifically calls for shortening and you only have oil, check whether the recipe is for a cake or quick bread (oil will work) or a pastry (oil won't work). Neutral oils like canola, vegetable, or light olive oil are best—avoid strong-flavored oils like sesame or walnut oil unless the recipe specifically calls for them.

How to choose the right replacement for your recipe

Start by asking whether the recipe depends on flaky texture. Pie crusts, biscuits, croissants, and puff pastry all need solid fat that creates layers—use butter, coconut oil, or lard. Cakes, brownies, muffins, and quick breads don't depend on flakiness—use any of the four options above. Cookies fall in the middle: they benefit from solid fat but aren't ruined by liquid oil, so any replacement works, though the texture will vary slightly.

Consider flavor next. Butter adds rich, savory flavor that most people enjoy. Coconut oil is nearly neutral if you use refined oil. Lard has a distinct savory taste. Vegetable oil is neutral. If the recipe is sweet and delicate, butter or refined coconut oil are usually the safest choices. If you're making something savory like biscuits or pie crust for a meat pie, lard or butter are excellent.

Finally, think about what you have on hand and any dietary restrictions. If you're vegan, coconut oil or vegetable oil are your options. If you're avoiding dairy, use coconut oil, lard, or vegetable oil. If you want the closest match to the original recipe, use the same fat the recipe calls for, but butter is almost always an acceptable substitute.

Common mistakes when replacing shortening

The most common mistake is using liquid oil in a pie crust or biscuit recipe and expecting flaky results. Oil cannot create the layers that solid fat does, so the pastry will be tender and crumbly instead of flaky. If you only have oil and need to make pie crust, you can make it work, but expect a different texture—more like a tender shortbread crust than a traditional flaky one.

Another mistake is using too much butter. Because butter contains water, using the same amount as shortening can make dough wet and difficult to work with. Reduce butter by about one-eighth, or straightforward accept that your biscuits or pie crust will be slightly less flaky. Don't reduce coconut oil, lard, or vegetable oil—use the full amount the recipe calls for.

A third mistake is using warm or melted fat when the recipe calls for cold, solid fat. Cold fat creates flaky layers; warm fat blends into the dough and produces a dense, tough result. Always cut your replacement fat into small cubes and keep it cold until the moment you mix it in. If your kitchen is warm, refrigerate the fat and your mixing bowl beforehand.

Frequently Asked Questions

Can I use olive oil instead of shortening?

Yes, but only in cakes, brownies, and quick breads—not in pie dough or biscuits. Use a mild or light olive oil, not extra-virgin, because strong olive flavor can overpower sweet baked goods. Use it at a 1:1 ratio by volume.

What's the difference between refined and unrefined coconut oil?

Refined coconut oil has been processed to remove coconut flavor and smell, making it nearly neutral-tasting. Unrefined coconut oil tastes and smells strongly of coconut. For baking, refined is usually better unless you specifically want coconut flavor.

Can I use applesauce or Greek yogurt instead of shortening?

These work in some cakes and brownies as fat replacements, but they contain water and won't produce the same texture as shortening. They're better suited to recipes specifically written for them rather than as direct swaps.

Does it matter if I use salted or unsalted butter?

Unsalted butter is better because it lets you control the salt in your recipe. If you only have salted butter, reduce any salt the recipe calls for by about one-quarter teaspoon per tablespoon of butter.

Can I mix two different fats together?

Yes. Many bakers use half butter and half coconut oil or lard to get the flavor of butter with the flakiness of a solid fat that contains no water. Experiment to find the ratio you prefer.

This guide is for general information only and is not medical, financial, legal, or other professional advice. For decisions specific to your situation, consult a qualified professional. See our Editorial Policy.