Shortening Substitute
What replaces shortening, and how it changes your pie crust or cookies.
Real substitutes for 1 cup of shortening
Butter
1 cup butter
Butter has water content shortening doesn't, so pie crusts come out slightly less flaky and cookies spread a bit more -- still a reliable everyday swap.
Coconut oil, solid
1 cup solid (refrigerated) coconut oil
Similar melting point to shortening, making it the closer swap for pie crust and frosting that need to hold their structure.
Margarine (stick, not tub)
1 cup stick margarine
Use stick margarine, not the tub spread kind, which has too much water content -- works well in cookies and cakes.
Frequently Asked Questions
What can I use instead of shortening?
Butter, solid coconut oil, and stick margarine are the most common swaps -- each behaves a little differently since shortening is 100% fat with no water.
Will using butter change my pie crust?
Yes -- butter has water content shortening doesn't, so crusts come out slightly less flaky, though still workable and arguably more flavorful.
Can I use tub margarine instead?
No -- tub margarine has too much water and air whipped in. Use stick margarine only, which is closer to shortening's fat content.