Every baker knows the heartbreak: a beautiful pie crust that crumbles into a greasy mess, cookies that spread into pancakes, or biscuits that feel like hockey pucks. The culprit is almost always the wrong fat. Butter adds flavor but melts too fast, oils make things greasy, and shortening—when chosen correctly—delivers that elusive, tender crumb and flaky texture that defines professional-level baking. This guide breaks down the best fats to use, from classic vegetable shortenings to more traditional options, so you can stop guessing and start baking with confidence.
I’m Mohammad — the founder and writer behind ProteinJug. I’ve spent years analyzing baking fats for their smoke points, hydrogenation profiles, and moisture content to help home bakers make the right choice without wasting money on gimmicks.
After testing dozens of options, these five picks stand out as the absolute best for achieving perfect texture, flavor, and reliability. This is my curated list of the best shortening for baking.
How To Choose The Best Shortening For Baking
The wrong fat can ruin your bake before it even hits the oven. Shortening isn’t just a butter substitute; it’s a structural ingredient. Here’s what to look at when you’re standing in the aisle or scrolling online.
Fat Type & Melting Point
Solid fats like hydrogenated vegetable shortening and lard have a higher melting point than butter. This means they stay solid longer during mixing, creating tiny air pockets that expand in the oven for flakiness. Coconut oil works too, but it melts at a lower temperature, yielding a denser, more cake-like texture. The stiffer the fat at room temp, the flakier your crust.
Hydrogenation & Trans Fats
Traditional shortening is hydrogenated to stay solid, which can create trans fats. Today, most major brands like Crisco have reformulated to zero grams of trans fat per serving while maintaining the same structure. Always check the label if you’re strictly avoiding partially hydrogenated oils. Lard and coconut oil are naturally trans-fat-free and bring their own flavor profiles to the table.
Flavor Profile
Vegetable shortening is neutral—perfect for letting the filling shine. Lard adds a savory, meaty richness that’s ideal for savory pies and biscuits. Coconut oil gives everything a faint tropical note, which works in desserts like vegan pie crusts or macaroons but clashes with traditional savory bakes. If you want pure, unimpeachable butter flavor without the texture drawbacks, you’ll need to use a mix of butter and shortening.
Packaging & Shelf Life
Shortening is shelf-stable for years in its sealed container. Once opened, it can go rancid slowly. If you buy in bulk, use it within 8-12 months after opening. Lard has a shorter shelf life (about 6 months at room temp) but freezes beautifully. Coconut oil has an almost indefinite shelf life, but temperature swings can cause it to melt and re-solidify, changing its texture.
Quick Comparison
On smaller screens, swipe sideways to see the full table.
| Model | Category | Best For | Key Spec | Amazon |
|---|---|---|---|---|
| Crisco All-Vegetable Shortening | All-Purpose Vegetable | Cookies, pie crusts, frying | 48 oz (per can), 0g trans fat | Amazon |
| Armour Lard | Traditional Animal Fat | Extra-flaky pie crust & cast iron | 48 oz box (3 lb), shelf stable | Amazon |
| BetterBody Foods Organic Coconut Oil | Plant-Based | Vegan baking, skin/hair use | 15.5 fl oz (per bottle), USDA Organic | Amazon |
| Krusteaz Pie Crust Mix | Pre-Mix | Foolproof everyday pies | 20 oz (per box), add water only | Amazon |
| Silicone Pastry Mat | Baking Accessory | Rolling dough mess-free | 36″ x 24″, food-grade silicone | Amazon |
In‑Depth Reviews
1. Crisco All-Vegetable Shortening, 48 Ounce (Pack of 2)
Crisco is the gold standard in the baking world for a reason. This classic all-vegetable shortening has zero grams of trans fat per serving and contains 50% less saturated fat than butter, making it a lighter alternative that doesn’t sacrifice structural integrity. Each 48-ounce can in this two-pack provides a massive 96 total ounces, enough for dozens of cookie batches, pie crusts, and even deep-frying projects without needing to restock.
The texture is consistently firm at room temperature, which is exactly what you want for creating those tiny air pockets that expand into flaky layers. Experienced bakers rely on Crisco for pie crusts that shatter on the bite and sugar cookies that hold their shape perfectly. It’s also kosher pareve and gluten-free, so it fits into nearly every dietary restriction without a second thought.
The only real consideration is that this is a fully hydrogenated product to maintain its solid state. While it’s free of artificial trans fats, some bakers prefer unprocessed alternatives. The multi-pack also takes up significant pantry space—you’ll need a dedicated spot for both cans. But for pure, no-nonsense baking performance, this remains the go-to.
Why it’s great
- Zero trans fat with class-leading flaky texture.
- Massive 96 oz total for serious bakers.
- Neutral flavor works in sweet and savory.
Good to know
- Hydrogenated oil may not appeal to clean-eating bakers.
- Two large cans require substantial storage space.
2. Armour Lard 48oz Box (Pack of 3)
Lard is the secret weapon of pie champions and cast iron enthusiasts, and Armour Lard is the most accessible option available online. Rendered pork fat has a very high smoke point—well above 370°F—which makes it ideal for high-temperature searing and deep frying where vegetable shortening would start to break down. The flavor is subtly savory, which enriches pie crusts, biscuits, and fried potatoes in a way that no neutral fat can match.
This three-pack gives you a total of 48 ounces, with each box being shelf-stable until opened. The texture is softer than Crisco at room temperature, which means it blends into flour more quickly and produces an even more delicate, shatteringly flaky crust. The reviews consistently mention that this is the only fat for perfect fried chicken and the most flaky pie crusts outside of a professional bakery.
The obvious catch is that this is an animal product, so it won’t work for vegetarian or vegan baking. It also has a distinct pork aroma that some bakers find off-putting in sweet pies. If you’re making a fruit pie with a buttery filling, lard’s flavor can compete. Savory applications, like quiche or chicken pot pie, are where this fat truly shines.
Why it’s great
- Unmatched flakiness in pie crusts thanks to fat crystals.
- Very high smoke point for frying and searing.
- Adds a savory depth to biscuits and pastry.
Good to know
- Not vegetarian or vegan-friendly.
- Pork flavor can clash with delicate sweet fillings.
3. BetterBody Foods Organic Unrefined Coconut Oil (Pack of 2)
For bakers who want a plant-based alternative without hydrogenation, this unrefined coconut oil from BetterBody Foods delivers solid performance. It’s cold-pressed from fresh coconuts and retains a light tropical flavor and aroma—something that works beautifully in vegan desserts, granola, and any recipe where coconut complements the ingredients. With 60% medium-chain triglycerides, it’s a cleaner fat source than many hydrogenated shortenings.
The texture at room temperature is solid but much softer than Crisco, almost like a thick paste. This means it creams well with sugar but doesn’t produce quite the same flaky layers in pastry as a firmer fat. It’s ideal for cookies, quick breads, and pie crusts that lean toward a more tender, cake-like crumb rather than a shattering flake. The pack includes two 15.5 fl oz jars, and it’s also effective as a skin and hair moisturizer.
The main drawback is the flavor. Unrefined coconut oil imparts a distinct coconut taste, which is welcome in a macaroon pie but can be intrusive in a classic apple pie or savory quiche. If you need a neutral-tasting plant-based fat, look for a refined coconut oil instead—but for one-ingredient purity, this is a top pick.
Why it’s great
- USDA Organic and Non-GMO with single ingredient.
- Versatile for cooking, baking, and skincare.
- High MCT content is a clean energy source.
Good to know
- Strong coconut flavor limits sweet applications.
- Softer texture yields less flaky pastry.
4. Krusteaz Traditional Light & Flaky Pie Crust Mix (Pack of 3)
Krusteaz has been a trusted name in baking mixes for decades, and their pie crust mix is a cheat code for anyone who struggles with cutting in fat. This three-pack of 20-ounce boxes contains pre-mixed flour, shortening, and salt—all you need to add is cold water and roll. The result is a consistently light, flaky crust that rivals anything made from scratch, without the guesswork of temperature control or fat distribution.
The mix uses a proprietary blend of shortening that’s already incorporated, so the fat crystals are evenly distributed from the start. The directions are straightforward: heat water, stir, shape, fold. It’s nearly impossible to overwork, making it perfect for beginners. The reviews are full of bakers who tried for years to make a good crust and finally succeeded with this mix. Each box makes two single crusts or one double crust.
The trade-off is control. You can’t adjust the type of fat or the salt level, and the texture won’t have the same artisan depth as a butter-and-lard blend crust. Shelf life is also a factor—some users report that boxes shipped close to their best-by date, so check the packaging upon arrival. Still, for consistent results with minimal effort, this is a brilliant shortcut.
Why it’s great
- Foolproof results even for first-time pie makers.
- Stores dry and ready in minutes.
- Eliminates the mess of cutting in cold fat.
Good to know
- No control over fat type or salt content.
- May arrive with short expiration dates.
5. Silicone Pastry Mat 36×24 Inch – Nonstick Baking Mat
This isn’t a shortening, but it’s the one accessory that makes every fat easier to work with. This 36×24 inch silicone pastry mat from NIGHTLY GOOD DREAM is made from double-thickness food-grade silicone (0.75 mm) that’s BPA-free, PVC-free, and PFOA-free. It lays perfectly flat on your counter and the non-slip bottom prevents any movement while you roll out dough, keeping your work surface clean and mess contained.
The mat has measurement circles and markings printed directly on the surface, which is incredibly helpful when you need to roll dough into a specific size for a tart pan or pie dish. The nonstick surface means you need far less flour for dusting, which keeps your dough from drying out. Cleanup takes seconds— just rinse with warm soapy water or toss it in the dishwasher. It’s heat resistant up to 450°F, so it also doubles as a countertop protector for hot pans.
If you’re using a fat like lard or butter that requires you to work quickly and keep everything cold, having a non-stick, portable surface is a game-changer. The main downside is its size—it’s large enough to cover most standard counters, which means storage requires either rolling it up or folding it (which can create creases over time). But for anyone serious about baking, this mat is essential.
Why it’s great
- Ultra-large surface for big dough batches.
- Non-slip, non-stick, easy to clean.
- Measurement marks reduce guesswork.
Good to know
- Large size can be awkward to store.
- Not a direct substitute for a fat—it’s a tool.
FAQ
Can you use shortening and butter together?
Why does my shortening pie crust taste waxy?
Final Thoughts: The Verdict
For most users, the best shortening for baking winner is the Crisco All-Vegetable Shortening because it offers unmatched reliability, neutral flavor, and zero trans fat in a massive bulk pack that every baker needs. If you want the flakiest possible pie crust with a savory depth, grab the Armour Lard. And for a foolproof, beginner-friendly experience that eliminates all the guesswork, nothing beats the Krusteaz Pie Crust Mix.