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Lard

Fats & Oils

Rendered pig fat used in traditional pastry, tamales, refried beans, and frying. Creates exceptionally flaky pie crusts.

4 substitutes

Substitutes

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)

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

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

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