Substitute Ingredient
Published 1 July 2026
Out of lard or avoiding it altogether? The best substitute for lard in baking is vegetable shortening, used at a 1:1 ratio. It replicates lard's solid fat structure and produces flaky, tender results without any animal products. For richness and flavour, unsalted butter is a close second and works beautifully in most baked goods.
Lard is a solid animal fat with a high fat content and almost no water. In baking, it coats flour proteins to inhibit gluten development, producing exceptionally tender, flaky pastry. Its neutral flavour lets other ingredients shine, and its plasticity — the way it remains workable without melting too quickly — makes it ideal for pie crusts, biscuits, and shortcrust. Lard also contributes a subtle savoury depth that plant-based fats can't quite replicate.
| Substitute | Ratio | Effect on texture | Effect on rise or flavour | Best baked good |
|---|---|---|---|---|
| Vegetable shortening | 1:1 | Flaky, tender, very similar | Neutral flavour, consistent rise | Pie crust, biscuits, shortcrust |
| Unsalted butter | 1:1 | Flaky, slightly crisper | Rich dairy flavour, good rise | Pastry, cookies, scones |
| Coconut oil | 1:1 | Firm, tender crumb | Neutral (refined) or coconut-forward | Pie crust, muffins, quick breads |
| Beef tallow | 1:1 | Very similar to lard | Beefy, savoury flavour | Savoury pastry, meat pies |
| Duck fat | 1:1 | Rich, crisp | Strong savoury flavour | Savoury pastry only |
Vegetable shortening is the most reliable swap for lard in baking. It shares lard's solid, plastic fat structure and neutral flavour, which means your pie crusts and biscuits will come out remarkably similar. The flakiness and tenderness are comparable, and it behaves almost identically during mixing and baking. The one thing it can't replicate is lard's faint savoury quality. For sweet baked goods, you won't notice the difference at all. Use it straight from the tin at a 1:1 ratio, no adjustments needed.
Unsalted butter works wonderfully in most lard-based baking recipes, though it will change the flavour profile noticeably — adding a rich, creamy dairy note. Its water content (around 16–18%) creates steam during baking, which actually contributes to flakiness in pastry. For the best results in pie crust or shortcrust, keep your butter cold and cut it in while still firm. Use it at a . It's not suitable for dairy-free baking, and its lower smoke point rules it out for high-heat applications.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
What is the best vegan substitute for lard in baking?
Vegetable shortening is the top vegan choice — it mirrors lard's texture and behaves similarly in pastry and biscuits. Refined coconut oil is also a solid option for flaky results without any animal products.
Can I substitute butter for lard in pie crust?
Yes — cold, cubed unsalted butter at a 1:1 ratio produces a flaky, flavourful crust. The result will taste richer and more buttery than a lard crust, which some bakers prefer. Keep everything cold for the best texture.
Will my pastry be less flaky without lard?
It can be, but it depends on your substitute. Vegetable shortening and cold butter both produce excellent flakiness. The key is keeping your fat solid during mixing and handling the dough as little as possible.
Can I mix substitutes — for example, half butter and half shortening?
Absolutely. A half butter, half shortening blend is a popular baking trick that gives you the flavour of butter with the structural stability of shortening. It's one of the best approaches if you want flakiness and flavour in one crust.
Is lard healthier than its substitutes?
Lard is high in monounsaturated fats and lower in trans fats than many older-style shortenings. Modern vegetable shortening has largely eliminated trans fats, making it a comparable choice. Butter and animal fats like tallow and duck fat each have their own nutritional profiles — none are a clear winner across the board. ---
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Coconut oil is a solid fat at room temperature, which makes it a structurally sound substitute for lard in baking. Always opt for refined coconut oil in savoury or delicately flavoured bakes — unrefined versions carry a distinct coconut taste that can clash with the recipe. Use it at a 1:1 ratio, keeping it chilled if you're making pastry. The crumb will be tender and the texture close to lard-based results. It's a great vegan option, though the mouthfeel can be slightly waxier in some applications.
Beef tallow is the closest animal fat to lard in terms of structure and baking behaviour. It has a similar solidity, high fat content, and plasticity that makes it excellent in pastry. However, it carries a distinctly beefy, savoury flavour that works well in meat pies and savoury tarts but can intrude in anything sweet. Use it at a 1:1 ratio and stick to savoury baking applications. If you're making a traditional shortcrust for a quiche or pie, tallow is a genuinely excellent choice.
Duck fat can technically substitute lard in baking, but it's best reserved for savoury pastry where its rich, gamey flavour is an asset rather than a distraction. It produces a wonderfully tender, crisp result and is prized for its luxurious mouthfeel. Use it at a 1:1 ratio. Given its higher cost and strong flavour profile, it's not a practical everyday substitute — but if you're making a savoury galette or a meat-filled pastry and have some on hand, it will deliver outstanding results.
Avoid using olive oil or other liquid oils as a direct lard substitute in pastry — liquid fats can't create the flaky, layered structure that solid fats produce, and the result will be greasy and dense rather than tender and crisp. Margarine with a high water content can cause sogginess in pie crusts. And while unrefined coconut oil is technically functional, its overpowering coconut flavour makes it unsuitable for anything where neutrality matters.
