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can anyone recommend a lard substitute for a pie crust?

asked by @jessnoica over 5 years ago
16 answers 45069 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

Well, there's always Crisco vegetable shortening. But Spectrum brand is "healthier."

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B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added over 5 years ago

I've used butter pretty successfully in pie crust, as well. I actually (heretically, I guess) prefer vegetable shortening to lard.

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added over 5 years ago

Lard vs vegetable shortening: is it a one-to-one substitution? Thanks.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Geez, I hate vegetable shortening. It's actually worse for you than lard unless you are some PETA freak. Myself, I would buy some leaf lard and render it. I love pigs.

F7d54c11 5dc4 47e5 bd9d 478fbe5d5efa  ooh
added over 5 years ago

Butter makes a great pie crust. One-to-one sub.

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drbabs

Barbara is a trusted source on General Cooking.

added over 5 years ago

I prefer all-butter, too.

7246fd31 8efd 4e70 b30d 251172d33226  turkey 2008
added over 5 years ago

I always go with a combination of butter and shortening. I'm not sure the exact ratio, but something like four parts butter to one part shortening. If you google Julia Child's pastry crust recipes I'm sure you'll find it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

All butter. I think shortening is an evil product that adds an off flavor. Your pie crust will be easier to work with if you use slightly more butter than you would another fat.

445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added over 5 years ago

I usually use all butter in my pie crusts, but a friend, who is an amazing baker, sent me a recipe that calls for lard. I may make two; one with each. Thanks everyone.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
luvcookbooks

Meg is a trusted home cook.

added over 5 years ago

all butter, altho both butter and Crisco are worse for your heart than lard.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 5 years ago

You can't substitute butter for lard one to one because butter is about 80% fat, 20% liquid. The correct ratio is one cup + 3 tablespoons of butter per one cup of lard. I'd probably just to find a recipe that calls for butter and/or shortening. If you want to use all vegetable shortening, you can substitute one to one because both are 100% fat. ;o)

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 5 years ago

I do a couple of Julia's recipes--they're mostly butter for flavor and flakiness and a little shortening to help tenderize American flour. I've also used the vodka crust from Cook's Illustrated. I quit buying lard because I always ended up throwing out more than I used--what a waste.

Why do you need a substitute for the lard? If it's because you are vegetarian, do what AntoniaJames suggests and use 100% vegetable shortening. If it's because you don't have, or can't find, lard, but you would like to use it for the inimitable flavor and flakiness it adds to crusts, substitute two tablespoons of fresh bacon grease strained through a paper coffee filter for an equal amount of other fat, and reduce the salt in the recipe by 1/2 teaspoon.

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 5 years ago

I forgot. . .Oil is another option for pie crusts--I've done in a couple of times over the years when I've been short of solid fats.

But who cares if a pie crust is made with lard, butter, Crisco or oil when the filling is so full of sugar? What's that old saying? "Life is short. Eat more pie." I think I'm going to write that on my refrigerator right now.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I'm a butter man. I just think it adds a good flavour, though I acknowledge lard gives a flakier crust.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
luvcookbooks

Meg is a trusted home cook.

added over 5 years ago

betteirene, sugar, interestingly, is not bad for your heart, unless it causes you to be obese. Crisco on the other hand can lead you directly to the emergency rm, and butter and lard are not really good for your arteries. The short, happy life with a lard crust vs a long life with an oil crust is a valid food pickle type of issue but there are two sides to it.
One of my favorite patient interactions occurred in Wisconsin in 1985 (I'm a physician). I was seeing a lovely older woman with high cholesterol. We were talking about diet and she said she and her husband had just been strawberry picking, which seemed healthy from a number of points of view. Then she added that she was going to make a biscuit shortbread with whipped cream. She and her husband looked so happy I had to file it under the "strawberry shortcake can be health food" tab. :) Still like lard, but agree you can't beat butter for flavor.

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 5 years ago

So. . .I haven't tried it yet, but I think I'll be playing around with this recipe soon:

http://www.food52.com/recipes...