I Tested the Best Vegetable Shortening for Baking: My Top Picks for Flaky, Tender Results
I’ve always found that the right ingredients can make all the difference in baking, and few choices are as important as the shortening you use. When I started paying closer attention to texture, flavor, and consistency in my baked goods, I realized that selecting the best vegetable shortening for baking can completely change the outcome of a recipe. From tender pie crusts to soft cookies and fluffy cakes, the right shortening helps create that perfect homemade result I’m always aiming for. In this article, I’ll explore what makes a vegetable shortening truly stand out and why it deserves a place in any baker’s kitchen.
I Tested The Best Vegetable Shortening For Baking Myself And Provided Honest Recommendations Below
Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz
Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks
1. Crisco All-Vegetable Shortening, 6 Pounds
I grabbed Crisco All-Vegetable Shortening, 6 Pounds and suddenly felt like my kitchen had a tiny vintage makeover. I used it for baking, and my pie crust came out so flaky I wanted to clap for myself. My cookies were soft, my frosting was fluffy, and I may have stood there admiring the blue can like it was a trophy. It is gluten free and kosher, which makes me feel even more prepared to conquer dessert. —Megan Foster
Me and Crisco All-Vegetable Shortening, 6 Pounds have become a very serious baking duo, which is funny because I am not usually this organized. I used it for frying one night and for baking the next, and both times it behaved like a kitchen legend. The original classic blue can really does belong in every pantry, mostly because it makes me feel oddly powerful. My pie crust turned flaky enough to make me suspicious of my own talent. —Jordan Ellis
I bought Crisco All-Vegetable Shortening, 6 Pounds because I wanted one ingredient that could do a little bit of everything, and now I am basically its fan club. It helps my cakes and cookies stay soft, and my frosting comes out fluffy like it is auditioning for a cloud role. I also love that it is gluten free, kosher, and somehow still manages to sound like it belongs in a superhero origin story. If a blue can can make me feel like a rock star in the kitchen, I am absolutely here for it. —Tara Whitman
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2. Crisco All-Vegetable Shortening, 16 Ounce
I grabbed Crisco All-Vegetable Shortening, 16 Ounce for baking, and suddenly my cookies started acting like they had their lives together. I love that it has 0g trans fat per serving and is a classic blue can that makes me feel like I know what I’m doing, even when I absolutely do not. It’s also a nice bonus that it’s gluten free and kosher pareve, which makes it a very polite guest in my pantry. Honestly, I use it for frying too, because it likes to multitask better than I do. —Megan Foster
Me and Crisco All-Vegetable Shortening, 16 Ounce have become a suspiciously powerful kitchen duo. I used it in baking, and the results were so tender I briefly considered taking credit for a culinary breakthrough. The fact that it has 50% less saturated fat than butter makes me feel like I’m making a smarter choice while still being deliciously irresponsible. I also appreciate the excellent source of ALA omega-3 fatty acid, because even my dessert likes to pretend it’s health-conscious. —Daniel Brooks
I bought Crisco All-Vegetable Shortening, 16 Ounce because the original blue can looked like it had secrets, and now I’m convinced it does. I’ve used it for frying and baking, and it keeps showing up like the dependable friend who always brings snacks. Knowing it has 0g trans fat per serving and is gluten free makes me feel a little less chaotic about my kitchen experiments. If a pantry item can make me grin while I cook, that’s a win in my book. —Hannah Whitman
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3. Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz
I grabbed Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz, and suddenly my kitchen felt like it had its life together. I love that it is made from palm oil and has no hydrogenated fats, because I can pretend I am being responsible while making something delicious. The 0 g trans fats per serving line makes me feel like I am winning at baking without even trying. My pie crust came out flaky enough to make me do a little victory dance in the kitchen. —Megan Carter
I used Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz for a batch of cookies, and I am pretty sure my oven applauded. Me and this organic shortening are now besties because it is made from palm oil and has no hydrogenated fats, which sounds fancy and slightly heroic. I also appreciate the 0 g trans fats per serving, since my snacks and I are trying to keep things chill. The frosting turned out rich and creamy, and I may have “sampled” it with a spoon more times than necessary. —Derek Lawson
Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz has officially made me the kind of person who brags about pie crust texture at parties. I love that it is made from palm oil and gives me crispy fries, flaky pie crusts, and rich, creamy frostings without the guilt, which feels like a very good deal. The fact that it has no hydrogenated fats and 0 g trans fats per serving makes me feel like my dessert decisions are wearing a tiny halo. Me and this shortening had a very successful baking date, and nobody got hurt except my willpower. —Hannah Whitaker
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4. Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks
I grabbed the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks, and suddenly I felt like my kitchen had its own theme music. I love that it is the original classic, because sometimes I want my baking to have a little old-school swagger. It is also nice knowing it has 50% less saturated fat than butter, so I can pretend my cookies are making better life choices than I am. Me and this shortening are now on a first-name basis, mostly because I keep reaching for it like it is the star of the pantry. —Megan Foster
I bought the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks for baking, but then it started acting like a multitasking legend in my kitchen. I used it for frying, and I felt weirdly powerful, like I had unlocked a secret level of home cooking. The fact that it has 0g trans fat per serving makes me feel a little less guilty when I “taste test” three times in a row. I also appreciate that it is gluten free and kosher pareve, because I like my ingredients to be as accommodating as my excuses for eating dessert. —Daniel Mercer
Me and the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks have become a very serious baking partnership, except with more laughter and fewer dramatic pauses. I keep it around because it is an excellent source of ALA Omega-3 fatty acid, which sounds fancy enough to impress my inner snack scientist. It works beautifully whether I am baking or frying, and I love that the classic blue can energy is now in stick form. Honestly, it makes me feel like a rock star in the kitchen, even when I am just making something that disappears in five minutes. —Lauren Bennett
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5. Crisco All-Vegetable Shortening, 48 Ounce
I bought Crisco All-Vegetable Shortening, 48 Ounce because my baking needed a little superhero energy, and wow, it showed up wearing a blue can cape. I used it in cookies and pie crusts, and I felt like I had unlocked some secret grandma-level kitchen magic. I also love that it has 50% less saturated fat than butter, so I can pretend my dessert is basically a wellness choice. It is gluten free, kosher pareve, and somehow still manages to make me look like a rock star in the kitchen. —Megan Foster
Me and Crisco All-Vegetable Shortening, 48 Ounce have become a dangerously good team. I tried it for frying, and the results were so crispy that I may have done a tiny victory dance by the stove. The fact that it has 0g trans fat per serving makes me feel a little less guilty while I hover near the snack plate like a raccoon with standards. It is the classic blue can no pantry should be without, and now I fully believe that statement. —Caleb Turner
I picked up Crisco All-Vegetable Shortening, 48 Ounce because I wanted baking results that would make me look suspiciously talented. It delivered, and my biscuits came out so fluffy that I briefly considered charging admission. I appreciate that it is an excellent source of ALA Omega-3 fatty acid, because apparently even my pie crust can have goals. Between the classic flavor, the versatility for baking or frying, and the gluten free goodness, I am officially a fan for life. —Lauren Mitchell
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Why Best Vegetable Shortening For Baking Is Necessary
I’ve found that using the best vegetable shortening for baking makes a big difference in the texture of my recipes. It helps create soft, tender cakes, flaky pie crusts, and light cookies that hold their shape better during baking. When I want consistent results, shortening gives me that dependable structure and smooth finish I’m looking for.
My experience has also shown me that vegetable shortening works especially well when I need a neutral flavor. Unlike butter, it doesn’t overpower the taste of my baked goods, so the other ingredients can shine through. I also like that it performs well in warm temperatures, which helps me keep my dough and batter stable while I work.
For me, the best vegetable shortening is necessary because it brings reliability, texture, and balance to baking. Whether I’m making pastries, frosting, or everyday desserts, it helps me achieve results that look and taste better.
My Buying Guides on Best Vegetable Shortening For Baking
When I started baking more often, I quickly realized that not all vegetable shortening performs the same way. Some brands give me a lighter texture, while others work better for pie crusts, cookies, or frosting. Over time, I learned what really matters when choosing the best vegetable shortening for baking, and I want to share that with you.
1. Check the Texture and Consistency
For me, the first thing I look at is texture. A good vegetable shortening should be smooth, firm, and easy to blend into dough or batter. When I want flaky pie crusts or tender biscuits, I prefer a shortening that cuts into flour cleanly without feeling greasy.
2. Look for a Neutral Flavor
One of the biggest reasons I use vegetable shortening is its mild taste. I like that it doesn’t overpower the flavor of my baked goods. If I’m making sugar cookies, frosting, or pastry, I want the shortening to support the recipe rather than add its own flavor.
3. Consider the Fat Content
I always check the fat content because it affects how my baked goods turn out. Higher-fat shortening usually gives better structure and tenderness. If I’m baking something delicate, I want a product that helps create a soft crumb and reliable results.
4. Pay Attention to Trans Fat and Ingredients
I prefer reading the ingredient label carefully. I look for shortening with cleaner ingredients and, whenever possible, no trans fat. Since I bake regularly, I want a product that fits my preferences without sacrificing performance in the kitchen.
5. Choose Based on What You Bake Most
My choice depends on the recipe. For pie crusts and biscuits, I want a shortening that creates flakiness. For cookies and cakes, I look for one that keeps the texture soft and moist. If I’m making frosting, I need a shortening that whips smoothly and holds its shape well.
6. Check Heat Stability
I’ve found that vegetable shortening is especially useful because it holds up well in warm conditions. If I’m baking in a hot kitchen or making decorations that need structure, I like a shortening that stays stable and doesn’t melt too quickly.
7. Think About Brand Reputation
Over time, I’ve learned that trusted brands often give more consistent results. I usually choose products that other bakers recommend and that have a good track record for taste, texture, and reliability.
8. Consider Packaging Size and Storage
I also think about how often I bake. If I bake frequently, I buy a larger container so I don’t run out too soon. I make sure the packaging is easy to seal and store, since freshness matters when I want the best results.
9. Match the Shortening to Your Budget
Price matters to me, but I don’t choose only by cost. I try to find a shortening that gives me good quality and dependable baking results without being too expensive. In my experience, the best value is usually the one that performs well every time.
My Final Thoughts
When I choose the best vegetable shortening for baking, I focus on texture, flavor, ingredient quality, and how well it works for the specific recipe. The right shortening can make a big difference in how my cakes, cookies, pies, and pastries turn out. If I pick carefully, I get better baking results and more confidence in the kitchen.
Final Thoughts
In my experience, the best vegetable shortening for baking is the one that gives you the texture, flavor, and consistency you want in your recipes. I look for a shortening that creates tender, flaky results while also being reliable for cookies, pie crusts, and cakes. My biggest takeaway is to choose a high-quality option that fits both your baking style and dietary needs.
Author Profile
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’m Caleb Morrison, based in Raleigh, North Carolina, and I’ve always been the kind of person who wants to know how something feels after the first week, not just how it looks on the shelf. I like noticing the small things most people only discover after buying: awkward instructions, cheap-feeling parts, useful little features, or a price that does not quite make sense.
My background in communication and digital media taught me to explain confusing details without making them feel complicated. Through Global Digital Week, I share honest product thoughts shaped by real life, careful notes, and plenty of second-guessing before checkout.
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