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Shortening substitutes

Tested swaps for shortening, with ratios and sources.

Equal butter^A (1:1 by volume or weight) (King Arthur Baking)
Butter adds flavor and a touch of water, so cookies will spread more and pie crusts will be less flaky. For closer texture in flaky pastries, freeze the butter first and work it in cold.
← Butter converter

Safety

Measure substitutes by weight where you can. The Shortening converter gives the grams.

Note: our substitutions are direct, not chained — we don't recommend substituting a substitute.