Out of Shortening (Crisco)? Try These 4 Easy Swaps
A solid vegetable fat with a higher melting point than butter, used to make very tender, flaky pie crusts, moist cakes, and shelf-stable frostings.
⚡ Quick Answer (30 sec read)
Use Butter instead. Use 1:1 by weight. Butter contains about 20% water, which slightly affects flakiness in pastry (actually makes it slightly flakier and more flavourful). Reduce salt in recipe slightly if using salted butter.
✅ 4 Tested Shortening (Crisco) Substitutes (With Exact Ratios)
1. Butter
BothUse 1:1 by weight. Butter contains about 20% water, which slightly affects flakiness in pastry (actually makes it slightly flakier and more flavourful). Reduce salt in recipe slightly if using salted butter.
2. Coconut oil (refined)
BakingUse 1:1. Refined coconut oil has no coconut flavour and a similar high melting point to shortening. Works excellently in pie crusts.
3. Lard
BakingUse 1:1. Traditional choice before shortening existed. Produces the flakiest, most tender pie crusts. No flavour impact if using leaf lard.
4. Vegan butter (plant-based)
BakingUse 1:1. Products like Earth Balance or Miyoko's behave very similarly to shortening in baking.
Using a Shortening (Crisco) substitute? Plan the full recipe.
Free meal planner with ingredient tracking — no card needed
Tips for Substituting Shortening (Crisco)
For pie crust, butter often produces a more flavourful result than shortening. Many professional bakers use half butter, half shortening for the best of both worlds.For American-style frosting meant to sit at room temperature (like wedding cake frosting), shortening is preferred — butter-only frosting melts.
What NOT to Do When Substituting Shortening (Crisco)
- Don't use the same amount without checking the ratio - some substitutes are stronger or weaker than shortening (crisco).
- Don't substitute in recipes where shortening (crisco) is the star ingredient - the difference will be too noticeable.
- Don't combine multiple substitutes at once - pick one and adjust from there.
Quick Substitution Ratios
| Substitute | Amount for 1 cup Shortening (Crisco) | Best For |
|---|---|---|
| Butter | Use 1:1 by weight | both |
| Coconut oil (refined) | Use 1:1 | baking |
| Lard | Use 1:1 | baking |
| Vegan butter (plant-based) | Use 1:1 | baking |
Safety Tips
- 1.Always check for allergies - if someone is allergic to shortening (crisco), they may also react to certain substitutes like nut-based alternatives.
- 2.When baking, substitutes can affect rising and texture. Test with a small batch first if making for an important occasion.
- 3.Check expiration dates on substitutes - using fresh ingredients ensures the best flavor and food safety.
Frequently Asked Questions
What is shortening made from?
Modern Crisco is made from palm oil and soybean oil that are partially hydrogenated. Older versions were fully hydrogenated and contained more trans fats.
Related Ingredient Substitutes
Found your swap? Track macros for the full dish.
CookChook's free meal planner lets you log ingredients, track calories & macros, and plan every meal — even when you're improvising with substitutes.