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If you love a truly flaky pie crust or crave the ultra-crisp texture of classic fried recipes, shortening and lard deserve a spot in your pantry. These fats deliver textures that butter alone often can't replicate: tenderness, lift, and a neutral flavor that showcases fillings instead of competing with them. Think of shortening and lard as the backstage crew of baking — invisible when they do their job right, but absolutely responsible for the show-stopping final product. Whether you're a weekend baker experimenting with vintage recipes or a pro tweaking biscuit formulas, understanding these fats unlocks a lot of kitchen magic.
Shortening comes in a few flavors and formulations, and knowing the differences helps you pick the right one for your project. The most common form is vegetable shortening, usually made from soy, cottonseed, or palm oils. Some shortenings are hydrogenated to make them solid at room temperature, while others use palm oil or interesterified blends to avoid trans fats.
Vegetable shortening is prized for its neutral taste and high melting point, which helps pastry layers stay distinct during baking. It works especially well in pie crusts and cookies when you want tenderness without butter’s flavor. Many home bakers reach for a tub of vegetable shortening for frosting and pie dough because it’s forgiving and consistent.
Palm-based shortenings are solid and stable, often used in commercial baking and some household products. They can produce textures similar to traditional shortenings but bring environmental and ethical questions around palm oil production. If this matters to you, look for certified sustainable palm oil or consider alternatives like non-hydrogenated blends.
Hydrogenation turns liquid oil into a solid but can create trans fats — a health concern many avoid. Non-hydrogenated shortenings use different processes or oils to remain solid without trans fats. If you're watching health labels, choose non-hydrogenated options or those specifically labeled trans-fat free. Your baking will still be flaky and delightful without the downsides.
Lard is pig fat that’s been rendered and clarified, and it’s a superstar in traditional baking and frying. It’s prized for creating exceptionally flaky pie crusts and light, flaky pastries. Lard carries a mild savory note that enhances many savory and sweet dishes when used judiciously. There are a couple of common types you’ll encounter, each with slightly different performance.
Leaf lard comes from the fat around a pig’s kidneys and is the most prized type for pastry. It’s very mild in flavor and yields a supremely flaky, tender crust. If you find leaf lard from a trusted butcher or specialty supplier, try it in a classic apple pie or empanada dough — the difference in flakiness is noticeable.
Rendered lard from other cuts is still excellent for frying and many baked goods. It has a richer flavor profile than leaf lard but performs beautifully in biscuit recipes and savory pastries. Plus, it’s an economical option that gives you golden frying results and a pleasing mouthfeel in cold-weather comfort baking.
Choosing between shortening, butter, and lard depends on what you want from texture and flavor. Butter brings a wonderful flavor and golden color, but its lower melting point and water content can yield less lift and crispness than shortening or lard. Shortening gives neutral flavor and superior flakiness; lard offers both flakiness and a savory depth. A popular trick is to blend fats — for example, use half butter and half shortening for a crust that tastes buttery but stays flaky. Want biscuits? Try a mix of butter and lard for tenderness and flavor. Want a neutral, very crisp cookie? Reach for pure shortening.
Shortening and lard shine in specific roles. For pie crusts, cold fat pieces in the dough create steam pockets and lift; lard or vegetable shortening both do this extraordinarily well. For biscuits and scones, lard gives that lift and flakiness many home bakers chase. In frying, lard’s high smoke point yields beautifully crisp results, especially for traditional dishes like fried chicken or doughnuts. Shortening also works for deep frying and makes frostings that stay stable at room temperature. Knowing where each fat excels helps you match the ingredient to the job.
When making pie dough, keep fats cold and cut them into flour until pea-sized chunks remain. That creates layers. If you use lard, you’ll often get the flakiest outcome; shortening gives a tender, neutral crust that highlights the filling, and butter gives flavor and browning. Many bakers use a combination: about half butter and half shortening or lard for the best of both worlds.
Biscuits rely on solid fat to trap steam and create lift. Cut your fat into the flour, add cold liquid, and don’t overwork the dough. Lard or shortening produces light, lofty biscuits; butter adds flavor but can make the dough denser if overworked. Try using 2 to 3 tablespoons of shortening or lard per biscuit recipe for superior rise and texture.
Lard’s high smoke point makes it ideal for frying foods that need long cooks or high heat, like thick-cut fries or fried chicken. It gives a crisp exterior without breaking down quickly. Shortening-based frying blends can also be used for consistent results and are handy if you want a neutral frying medium that won’t transfer flavors between batches.
Getting consistent results with shortening and lard comes down to a few simple habits. Always work with cold fat for doughs where flakiness matters. Use a pastry cutter, two forks, or your fingertips to leave small, cold chunks in the flour. Chill the dough before rolling if the fat softens while you work. For oven temperatures, many pies and pastries bake well between 375°F and 425°F, while frying often occurs at 350°F to 375°F. When measuring, use volume measurements like cups and tablespoons for most home recipes. A standard guideline: 1 cup of shortening or lard is a common measurement in many classic recipes; start there and adjust depending on desired richness and tenderness.
Need to swap one fat for another? It’s doable, but expect texture or flavor shifts. A straight 1:1 swap by volume works between shortening and lard in many recipes. If you replace butter with shortening volume-for-volume, you’ll lose butter’s flavor and some moisture; using a combination — for instance, use 3/4 cup butter plus 1/4 cup shortening for every cup called for — keeps taste and improves tenderness. Want a buttery flavor with lard’s flakiness? Try half butter and half lard by volume in your pastry. For frying, substitute lard for shortening as a 1:1 swap for similar stability, but monitor your oil temperature for best results.
Shortening and lard are fats, so they’re calorie-dense and should be used in moderation. The big health story historically involved trans fats from hydrogenated shortenings. Today, many manufacturers offer non-hydrogenated or trans-fat-free versions that maintain solid texture without those harmful trans fats. Lard is high in saturated fat but also contains monounsaturated fats, and some chefs prefer it for fewer processed ingredients. If you’re concerned about saturated fat or specific dietary needs, use smaller amounts, balance with plant-based oils in other meals, or choose non-hydrogenated shortenings and sustainably sourced options.
Proper storage preserves flavor and performance. Store unopened shortening in a cool, dry pantry; once opened, keep it sealed and use within about 6 to 12 months for best quality. Lard should be refrigerated to maintain freshness — plan on roughly 3 to 6 months refrigerated life for rendered lard, longer if frozen. When freezing, place lard or shortening in airtight containers and label with the date; frozen fats can last several months to a year. Avoid storing near heat sources or sunlight, as that speeds rancidity.
There are many quality products to choose from depending on your priorities. Classic vegetable shortenings are widely available and provide consistent baking results. For those avoiding hydrogenation, look for non-hydrogenated or trans-fat-free shortenings made from palm or blended oils. If you want organic or minimally processed options, some brands offer organic palm shortening or coconut oil blends. For lard, seek out rendered or leaf lard from reputable butchers or specialty producers; rendered lard sold in jars is convenient and excellent for frying and pastry. Coconut oil or butter can serve as alternatives in some recipes, but they bring distinct flavors and melting behaviors, so experiment in small batches first.
Well-known vegetable shortenings make consistent products and are easy to find in major supermarkets. Look for labels that indicate non-hydrogenated or trans-fat free if that’s important to you. Many bakers prefer a trusted, neutral-tasting shortening for frosting and pastry stability.
If you appreciate authentic texture, seek leaf lard from specialty butchers for pastries, or high-quality rendered lard in jars for general use. Local artisanal producers may offer lard rendered with care and minimal additives, giving you a superior taste and performance.
Want to experiment? Start with a classic two-fat pie crust: combine 1 1/4 cups flour with 1/2 teaspoon salt, cut in 1/2 cup cold lard and 1/2 cup cold butter until pea-sized pieces remain, add about 3 to 4 tablespoons cold water to bring the dough together, chill, then roll and bake at 400°F until golden. For biscuits, try 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 6 tablespoons cold shortening or lard cut in, then 3/4 cup milk for a tender, flaky result. For frying, heat lard to 350°F and cook until crisp and golden. These small experiments teach you how fat behaves and how little tweaks change texture and flavor.
Shortening and lard are more than relics of the past; they’re practical tools that deliver distinct textures and reliable results. Use them to elevate pies, biscuits, and fried recipes, and don’t be afraid to mix fats to get the exact balance of flavor and texture you want. With a bit of practice and a few cold pats of fat, you’ll unlock flaky layers and crisp finishes that make baking feel like a bit of kitchen alchemy.
Conclusion: Shortening and lard offer unique advantages in baking and frying. Whether you pick a neutral vegetable shortening, a traditional leaf lard, or a modern non-hydrogenated blend, understanding how each fat behaves will help you create better pastries, biscuits, and fried dishes. Try small substitutions, keep fats cold when working with dough, and store them properly — your next pie or batch of biscuits will thank you.
| Shortening & Lard | Price | |
|---|---|---|
| Regina U U Venison Tallow 4.5 G | £ 6,- | |
| Regina Original Venison Tallow 13 G | £ 8,- |
