What Can Substitute Shortening? A Guide to Baking Beyond the Crisco Can
The best shortening substitutes often depend on the desired texture and flavor profile of the final baked product, but excellent options include butter, coconut oil, lard, and even applesauce for certain recipes.
The Rise and Role of Shortening in Baking
Shortening, often synonymous with the brand Crisco, revolutionized home baking in the early 20th century. Before its widespread adoption, bakers relied heavily on lard, butter, or rendered animal fats. Shortening, made from hydrogenated vegetable oil, offered a flavorless and shelf-stable alternative, delivering a consistently tender and flaky result in pies, cookies, and cakes. Its high fat content interrupts gluten development, preventing the formation of long, tough strands and resulting in the desired textural qualities. However, in recent years, concerns about trans fats and a desire for more natural ingredients have led bakers to seek out alternatives.
Understanding the Benefits and Drawbacks of Shortening
While shortening excels at certain baking tasks, understanding its pros and cons helps when selecting a suitable substitute.
Benefits:
- Flakiness: The high solid fat content produces superior flakiness in pie crusts.
- Tenderness: Inhibits gluten development for a tender crumb.
- Neutral Flavor: Does not impart any distinctive flavor to the final product.
- Shelf Stability: Long shelf life compared to butter or lard.
- Cost-Effective: Often less expensive than butter.
Drawbacks:
- Nutritional Concerns: Traditional shortening often contains trans fats (although many modern varieties are now trans-fat free).
- Lack of Flavor: The neutral flavor can be a disadvantage when you want a richer, more complex taste.
- Limited Applications: Not ideal for recipes where butter’s flavor is essential.
Top Shortening Substitutes: A Detailed Comparison
Choosing the right substitute depends heavily on the recipe and desired outcome.
Butter: A readily available and flavorful substitute. Adds richness and a distinct buttery taste. However, it has a lower melting point than shortening, potentially leading to a less flaky crust and a flatter cookie.
Coconut Oil: Provides a slightly sweet flavor and a tender crumb. Solid at room temperature, similar to shortening. Refined coconut oil has a more neutral flavor than unrefined.
Lard: Offers excellent flakiness and a slightly savory flavor. Traditionally used in pies and pastries. Ensure it is unflavored and rendered properly.
Vegetable Oil: Can be used in some cakes and cookies but doesn’t provide the same flakiness as solid fats.
Applesauce: Primarily used in cakes and muffins to reduce fat content and add moisture. Will alter the texture and flavor of the final product.
Olive Oil: Suitable for some savory baked goods like breads and focaccia. Imparts a distinct olive oil flavor.
Margarine: A blend of vegetable oils and other ingredients. Can be used as a substitute, but quality and flavor vary widely.
Achieving the Perfect Flaky Pie Crust with Substitutes
Creating a flaky pie crust without shortening requires careful technique and ingredient selection.
- Use cold ingredients: Always use very cold butter, lard, or coconut oil.
- Cut the fat into the flour: Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs. Avoid overmixing.
- Add ice water gradually: Add ice water one tablespoon at a time, just until the dough comes together.
- Chill the dough: Wrap the dough tightly and chill for at least 30 minutes before rolling.
- Roll gently: Roll the dough out on a lightly floured surface, being careful not to overwork it.
Adapting Recipes: Ratios and Considerations
When substituting shortening, keep these considerations in mind:
- Butter: Use a 1:1 ratio. Be mindful of the added moisture and flavor.
- Coconut Oil: Use a 1:1 ratio for solid coconut oil. For liquid coconut oil, reduce the amount slightly.
- Lard: Use a 1:1 ratio.
- Applesauce: Substitute up to half the shortening with applesauce to reduce fat.
- Consider Texture: Adjust liquid ingredients if necessary based on the moisture content of the substitute.
Common Mistakes to Avoid When Substituting Shortening
- Overmixing: Overmixing the dough leads to gluten development and a tough final product.
- Using warm ingredients: Warm ingredients will melt the fat and prevent flakiness.
- Adding too much liquid: Too much liquid will make the dough sticky and difficult to work with.
- Substituting applesauce without adjustments: Applesauce adds moisture, so reduce other liquid ingredients accordingly.
Table: Shortening Substitutes Comparison
| Substitute | Ratio | Texture Effect | Flavor Effect | Best Uses | Considerations |
|---|---|---|---|---|---|
| Butter | 1:1 | Slightly less flaky, richer crumb | Buttery, rich | Cookies, cakes, pie crusts | Lower melting point; may need to chill dough longer. |
| Coconut Oil | 1:1 | Tender, slightly less flaky | Subtle coconut (if unrefined), neutral (if refined) | Cookies, cakes, pie crusts | Solid at room temperature; refined oil is more neutral. |
| Lard | 1:1 | Very flaky, tender | Slightly savory | Pie crusts, biscuits | Use unflavored, rendered lard. |
| Applesauce | Up to 1:2 | Moist, softer | Slightly sweet | Cakes, muffins | Reduce other liquid ingredients; will alter texture. |
| Vegetable Oil | Varies | Softer, less flaky | Neutral | Cakes, some cookies | Doesn’t provide the same flakiness as solid fats. |
Frequently Asked Questions (FAQs)
Can I use olive oil as a shortening substitute in all recipes?
No, olive oil is best suited for savory baked goods like breads and focaccia. Its distinctive flavor can overpower sweeter recipes. You can use it in some savory muffins as well, but be sure the olive oil complements the flavor profile.
What is the best shortening substitute for pie crust?
Lard is considered by many to be the best substitute for shortening in pie crusts, delivering exceptional flakiness and a slightly savory flavor that complements many fillings. Butter is also a good choice, although it might produce a slightly less flaky crust.
Is coconut oil a healthy substitute for shortening?
Coconut oil is a natural fat and contains medium-chain triglycerides (MCTs), which some studies suggest may have health benefits. However, it is also high in saturated fat, so moderation is key. Consider the overall fat content of your diet.
Can I use applesauce to replace all the shortening in a recipe?
Replacing all the shortening with applesauce is generally not recommended, as it can drastically alter the texture and flavor of the final product. It’s best to substitute up to half the shortening with applesauce and adjust other liquid ingredients accordingly.
What if my recipe calls for melted shortening?
If the recipe calls for melted shortening, melted coconut oil or vegetable oil are the best substitutes. Butter can also be used but may require adjusting other liquid ingredients.
Does the type of flour I use affect the success of shortening substitutes?
Yes, the type of flour can significantly impact the outcome. Cake flour has a lower protein content and produces a more tender crumb, making it a good choice when using butter as a shortening substitute. All-purpose flour is a versatile option.
How do I prevent butter from melting too quickly in my pie crust?
To prevent butter from melting too quickly, ensure all ingredients are very cold. You can also try freezing the butter in small cubes before incorporating it into the flour. Chilling the dough thoroughly is also crucial.
Can I use a combination of shortening substitutes?
Yes, combining substitutes can often yield excellent results. For example, you could use a mixture of butter and coconut oil to achieve both flakiness and a richer flavor.
What is the difference between refined and unrefined coconut oil?
Refined coconut oil has been processed to remove the coconut flavor and aroma, making it more neutral in taste. Unrefined coconut oil retains its distinct coconut flavor and is less processed. Choose refined oil if you want a neutral flavor.
Is margarine a good substitute for shortening?
Margarine can be used as a substitute, but the quality and flavor vary widely. Look for margarine with a high fat content and avoid those with added water or artificial flavors.
How do I know if I’ve overmixed my dough?
Overmixed dough will be tough and elastic. It will also be difficult to roll out without shrinking back. Avoid overmixing by mixing only until the ingredients are just combined.
What is the best way to measure solid shortening substitutes like butter and coconut oil?
The best way to measure solid shortening substitutes like butter and coconut oil is to use measuring cups designed for solid ingredients. Pack the ingredient firmly into the cup and level it off with a knife.