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Sep 21, 2006 10:15 PM


When a recipe for pie dough specifies "vegetable shortening" I assume they mean Crisco which I would rather not use bec it is loaded w/transfats.

Is there an alternative or substitute?

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  1. I'm not a baker (way too precise for me) but I have always heard that the best and flakiest pie crusts are made with duck fat. It seems like way too much work to roast a duck and collect the fat. I have no idea if duck fat is available for purchase. ????

    1 Reply
    1. re: Chow Bella

      are you sure? duck fat is very soft at room temperature, much softer than lard or vegetable shortening.

    2. I bake pie crust very often, and always use makes a lovely crust.

      1. Lard. Shortening was the new lard.

        1. If you cannot find leaf lard (Dietrichs is the best option) then I would use the new non trans fat shortening. Or just do an all butter crust.

          1. Lard, oddly is healthier than shortening and makes an incredible pie crust. There is trans fat "free" shortening, but keep in mind that that just means less than .5 grams per serving, so there are some trans fats. And seriously, lard is just so cool.