Updated 31 July 2026 · Written by Sofia Romano
Butter is the most common shortening substitute, used in equal amounts, adding flavor though a little more moisture. Lard swaps one to one and gives flaky results, while coconut oil and firm margarine also work. In baking, butter changes the texture slightly because it contains water, but it works well in most recipes.
Swap shortening 1 to 1 with butter (adds flavor), lard (flaky), coconut oil, or firm margarine.
Shortening Substitutes
- Butter: equal amount, richer flavor and a little browning.
- Lard: one to one, excellent for flaky pastry and pie crust.
- Coconut oil: use the same amount, solid at room temperature like shortening.
- Firm margarine: a plant-based swap, best in stick form.
Texture Trade-offs
Shortening is pure fat and stays solid, giving tender, high-rising bakes and crisp results. Butter contains water and milk solids, so it adds flavor but can make cookies spread a bit more. For very flaky crusts, lard or a mix of butter and shortening works best. Compare fats in butter vs margarine for baking. Bake evenly with quality bakeware.
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, in equal amounts. Butter adds flavor and a little browning, though its water content can make cookies spread slightly more than shortening.
What is the best shortening substitute for pie crust?
Lard gives the flakiest crust, and a mix of butter and shortening balances flavor with flakiness. Straight butter also works with a richer taste.
