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Shortening

Fats & Oils

A solid plant-based fat (usually hydrogenated oil) used in pie crusts, cookies, and frosting for flakiness and stability.

4 substitutes

Substitutes

1:1

Works great in most applications. Adds flavor that shortening lacks. Baked goods spread slightly more. Use cold butter for flaky pastry.

✅Best for: pie crust, cookies, biscuits

⚠️Not for: recipes needing very stable frosting at room temp

1:1

Solid at room temperature like shortening. Refined coconut oil has a neutral flavor. Excellent vegan substitute for all shortening applications.

✅Best for: pie crust, cookies, frosting, biscuits

1:1

Traditional substitute with excellent flakiness in pie crust. Neutral flavor. Creates the flakiest pastry of any fat option.

✅Best for: pie crust, biscuits, tamales, refried beans

⚠️Not for: vegan recipes

7/8 cup per 1 cup shortening

Liquid oil won't provide the same flakiness in pastry but works in cookies and quick breads. Use slightly less as oil is 100% fat.

✅Best for: cookies, quick breads, muffins

⚠️Not for: pie crust, flaky pastry, frosting