SaucepanLog inDownload

Shortening substitute

Dairy, cream and fats · Checked against 3 sources · Updated November 4, 2026

Quick answer

For solid shortening in baking, use 1 cup minus 2 tablespoons of lard, or 1 and one-eighth cups of butter and cut half a teaspoon of salt from the recipe. For melted shortening, use 1 cup of oil. Do not use oil where the recipe needs solid fat.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Lard

    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ⅞ cup 205 ml lard
    Best for
    Pie crust, biscuits.
    What changes
    More flavor. Very tender.
    Skip it when
    Vegetarian cooking.

  2. Butter

    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 ⅛ cups 255 g butter
    How
    Reduce the salt in the recipe by half a teaspoon.
    Best for
    Cookies, cakes, pie crust.
    What changes
    More flavor and browning. Butter contains water, so crusts are a little less flaky.

  3. Cooking oil (melted shortening only)

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 cup 235 ml cooking oil
    Best for
    Recipes that call for melted shortening.
    What changes
    Same fat, liquid.
    Skip it when
    Recipes that call for solid shortening.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Pie crustLard or butterBoth give flavor and tenderness.

Do not substitute here

  • Creaming and crusts. Oil. It will not trap air or make flaky layers.

Questions

Is lard vegan?

No. It is animal fat. Use stick margarine or vegan shortening.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.