Substitute for Shortening
Solid vegetable fat used in pie crusts, biscuits, and frostings for flaky, tender results.
The Best Substitute
The Professor's top pick for replacing shortening is Butter at a ratio of 1 cup butter + 1 tablespoon = 1 cup shortening. This works well for pie crusts, biscuits, cookies, frostings. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Butter
Flavor impact: Adds butter flavor (which is usually an improvement). Butter has water content that shortening lacks, so crusts may be slightly less tender but more flavorful.
Coconut Oil (solid)
Flavor impact: Refined coconut oil is nearly flavorless. Virgin coconut oil adds coconut flavor. Both create a flaky, tender result similar to shortening.
Dairy-free
Butter makes better pie crust than shortening. Yes, shortening creates a slightly more tender crumb, but butter adds flavor that shortening cannot. Most bakers who have tried both prefer butter.
Frequently Asked Questions
Shortening is 100% fat with no water content. This creates flakier, more tender pastry. Butter is about 80% fat and 20% water. Many bakers split the difference: half butter for flavor, half shortening for flakiness.
The Bottom Line
If you are out of shortening, the best all-around substitute is butter. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role shortening plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology