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Lard
Fats & OilsRendered pig fat used in traditional pastry, tamales, refried beans, and frying. Creates exceptionally flaky pie crusts.
4 tested substitutes
·Most popular swap: Butter
Substitutes
Butter
1:1
Best dairy substitute. Adds flavor and creates flaky pastry. Use cold and cubed for pie crusts. Slightly less flaky than lard due to water content.
✅Best for: pie crust, biscuits, cookies, pastry
⚠️Not for: vegan recipes, very high heat (lower smoke point)
Shortening
1:1
Closest in behavior to lard — same texture and function. Neutral flavor. Works identically in pie crusts and biscuits.
✅Best for: pie crust, biscuits, tamales
Coconut Oil
1:1
Solid at room temperature. Refined coconut oil is neutral-flavored. Creates a reasonably flaky pastry and works well in most lard applications.
✅Best for: pie crust, biscuits, frying
Vegetable Oil
7/8 cup per 1 cup lard
Works for frying and cooking but won't create flaky pastry. Use slightly less than lard.
✅Best for: frying, sautéing, refried beans
⚠️Not for: pie crust, flaky pastry