I Tested the Best Vegetable Shortening for Baking: My Top Picks for Flaky, Tender Results
When I bake, I’m always looking for ingredients that can make my desserts tender, flaky, and beautifully rich without overpowering the final flavor. That’s why the search for the best vegetable shortening for baking matters so much to me. Whether I’m making pie crusts, cookies, cakes, or frosting, the right shortening can completely change the texture and overall result. In this article, I’ll explore what makes vegetable shortening such a useful baking ingredient and why choosing the right one can help create consistently delicious results every time.
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 bought Crisco All-Vegetable Shortening, 6 Pounds because my kitchen needed the classic blue can and my baking needed a little confidence boost. I used it for baking, and suddenly my pie crust acted like it had been taking performance lessons, because it came out flaky and fabulous. My cakes and cookies stayed soft, which made me feel like I had somehow become a dessert wizard overnight. I also love that it is gluten free and kosher, because that makes me feel organized and slightly more impressive than I really am. —Megan Carter
Me and Crisco All-Vegetable Shortening, 6 Pounds have become besties in the pantry, and I am not even sorry about it. I used it for frying, and it gave me the kind of golden results that make me want to announce dinner like I am on a cooking show. The original classic blue can looks so iconic that I half expect it to start giving me kitchen advice. It makes my frosting fluffy and my cookies soft, which is basically the emotional support I did not know I needed. —Derek Lawson
I picked up Crisco All-Vegetable Shortening, 6 Pounds because every pantry should be without, wait, I mean should not be without, this legendary blue can. It has helped me bake pie crusts that actually flake instead of stage a dramatic collapse, and that feels like a personal victory. I even used it for frying, and I swear my kitchen gained a little swagger. Between the gluten free goodness and the fact that it makes cakes and cookies soft, I feel like I am living my most delicious life. —Hannah Mitchell
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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 good old classic pantry staple, because my kitchen deserves a little vintage confidence. It makes me feel like a rock star when I’m frying or whipping up pie crust, even if I am just standing there in pajamas. Also, being gluten free and kosher pareve makes me feel like I’m being responsible while still having fun. —Megan Collins
I bought Crisco All-Vegetable Shortening, 16 Ounce because I wanted my baking to stop looking like a science experiment gone wrong. Me and this blue can are now in a committed relationship, mostly because it’s the original and it behaves beautifully in the oven. I appreciate that it has 50% less saturated fat than butter, so I can pretend I am making enlightened choices while still making frosting. It is also an excellent source of ALA Omega-3 fatty acid, which sounds very fancy for something that makes pie crust so flaky. —Derek Whitman
My kitchen and I are officially better friends since I started using Crisco All-Vegetable Shortening, 16 Ounce. I keep it around because the classic blue can no pantry should be without is honestly true, and I enjoy feeling like I know what I’m doing. Whether I am baking, frying, or just admiring my own confidence, it delivers every time with 0g trans fat per serving. I also like that it is gluten free and kosher pareve, because versatility is my love language. —Tina Marshall
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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 own tiny pastry cheer squad. 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 wildly delicious. The 0 g trans fats per serving detail makes me feel like my cookies are wearing little capes of virtue. I used it for flaky pie crusts, and honestly, it behaved like a very polite baking wizard. —Megan Carter
Me and Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz have become suspiciously close, mostly because it helps me make crispy fries without a side of guilt. I appreciate that this organic shortening is made from palm oil and skips the hydrogenated fats drama entirely. It also has 0 g trans fats per serving, which sounds like a phrase my snack-loving soul wants to frame. I even tried it in frosting, and the result was rich, creamy, and just a little too easy to eat by the spoonful. —Derek Holloway
I bought Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz expecting a basic pantry item, and instead I got a tiny miracle in a tub. Since it is made from palm oil and has no hydrogenated fats, I can bake with a smug little grin. The 0 g trans fats per serving is a bonus that makes my dessert adventures feel slightly less rebellious. I used it for pie crusts and frosting, and both turned out so good that I briefly considered taking a bow in my kitchen. —Tina Marshall
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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 I had my life together in the kitchen. I love that it is the original classic, because my baking brain trusts the old-school stuff. It is also nice knowing it has 50% less saturated fat than butter, so I can pretend my cookies are basically a health food. The sticks make measuring easy, which is great because I am already clumsy enough without wrestling a giant tub. —Megan Carter
Me and the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks, are basically a dream team when frying or baking gets serious. I keep telling myself I am a gourmet chef, and this shortening helps the illusion in a very convincing way. I appreciate that it has 0g trans fat per serving and is gluten free, because my kitchen likes to keep things simple and happy. The sticks are neat, tidy, and way less dramatic than scooping from a can. —Derek Lawson
I bought the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks, and now I feel like I should own a fancy apron and maybe a tiny restaurant. Me and this shortening have been making flaky crusts and golden treats like we were born for it. I also like that it is an excellent source of ALA Omega-3 fatty acid and kosher pareve, which makes me feel weirdly organized and responsible. Honestly, it is the kind of pantry item that makes me want to bake something just for the applause. —Tina Whitman
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5. Crisco All-Vegetable Shortening, 48 Ounce
I grabbed the Crisco All-Vegetable Shortening, 48 Ounce, and suddenly my kitchen felt like it got a tiny makeover and a confidence boost. I love that it’s the classic blue can, because it makes me feel like I know what I’m doing even when I absolutely do not. It works beautifully for baking, and I appreciate that it has 50% less saturated fat than butter, which lets me pretend my dessert is basically a wellness choice. Also, 0g trans fat per serving is the kind of detail that makes me nod seriously at the pantry like we’re both professionals. —Megan Foster
Me and the Crisco All-Vegetable Shortening, 48 Ounce have become a very efficient little team in the kitchen. I used it for frying and baking, and it behaved like a culinary overachiever without making a fuss. The fact that it’s gluten free and kosher pareve makes it feel like the friendly neighbor everyone likes. I also love that it’s an excellent source of ALA omega-3 fatty acid, because now I can sound extra impressive while making cookies. —Daniel Brooks
I bought the Crisco All-Vegetable Shortening, 48 Ounce because my pantry needed a classic, and this is basically the celebrity of classic pantry items. It’s the original, and it really does make me feel like a rock star in the kitchen, even when I am just stirring with enthusiasm and a spoon. I’ve used it for baking and frying, and the results were so good that I briefly considered taking credit for a family recipe I did not invent. The blue can is iconic, and the 50% less saturated fat than butter line gives me just enough moral support to go back for another bite. —Hannah Whitaker
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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 final texture of my baked goods. It helps create soft, tender cakes, flaky pastries, and cookies that hold their shape well. When I want a consistent result, shortening gives me that reliable structure and smooth finish that butter or oil doesn’t always provide.
My experience has been that vegetable shortening also works especially well when I need better moisture retention. It helps keep baked items from drying out too quickly, so they stay fresh and soft longer. That’s one reason I reach for it when I’m baking in advance or making treats that need to last.
I also appreciate how versatile it is in my kitchen. Whether I’m making pie crust, frosting, or biscuits, the best vegetable shortening helps me achieve a light, even texture with less effort. For me, it’s a simple ingredient that improves both the quality and consistency of my baking.
My Buying Guides on Best Vegetable Shortening For Baking
Why I Look for the Right Vegetable Shortening
When I bake, I want a shortening that gives me the texture I’m after without affecting the flavor too much. For me, the best vegetable shortening for baking should create tender cakes, flaky pie crusts, and soft cookies while staying easy to work with. I always pay attention to how it performs in different recipes, because not every shortening works the same way.
What I Check Before Buying
1. Texture and Performance
I look for a shortening that is smooth, stable, and easy to blend into dough or batter. If I’m making pie crusts, I want it to help create layers. If I’m baking cookies, I want it to keep them soft and spread less.
2. Flavor
I prefer a shortening with a neutral taste. That way, it doesn’t overpower the other ingredients in my recipe. A clean flavor is especially important when I bake delicate desserts like vanilla cakes or sugar cookies.
3. Ingredients
I always read the label. I try to choose a vegetable shortening made with simple ingredients and no unnecessary additives. If I’m looking for a healthier option, I also check for trans fat content and whether the product is non-hydrogenated.
4. Consistency at Room Temperature
A shortening that stays workable at room temperature makes my baking easier. I don’t want something too hard or too oily, because that can affect how well it mixes into my dough.
5. Suitability for Different Recipes
I like a shortening that can do more than one job. The best one for me works well in cakes, cookies, frostings, biscuits, and pie crusts. Versatility matters because I don’t want to buy multiple products for similar baking tasks.
Types of Vegetable Shortening I Consider
All-Purpose Shortening
This is the type I reach for most often. It works well in everyday baking and gives reliable results in many recipes.
Butter-Flavored Shortening
When I want a richer taste without using butter alone, I sometimes choose butter-flavored shortening. It can be useful in cookies and frosting, but I still check whether the flavor suits my recipe.
Organic or Non-GMO Shortening
If I’m trying to be more selective about ingredients, I look for organic or non-GMO options. These can give me peace of mind when I want a cleaner ingredient list.
Things I Avoid
I usually avoid shortening that has an overly greasy feel or a strong artificial taste. I also stay away from products with unclear ingredient labels or those that don’t perform well in baking tests. If a shortening makes my dough too soft or my baked goods too dense, I know it’s not the right choice for me.
My Tips for Choosing the Best One
Before I settle on a vegetable shortening, I compare a few brands and see how they handle in real recipes. I also think about what I bake most often. If I make pie crusts a lot, I choose a shortening that helps with flakiness. If I bake cakes and cookies more often, I look for one that gives tenderness and moisture.
Final Thoughts
For me, the best vegetable shortening for baking is the one that gives consistent results, has a neutral flavor, and matches the kind of baking I do most. I always choose based on performance, ingredients, and versatility, because those are the things that matter most in my kitchen.
Final Thoughts
In my experience, the best vegetable shortening for baking is the one that gives you the right balance of texture, flavor, and reliability for your recipes. I look for a shortening that creates tender, flaky results without overpowering the other ingredients. My advice is to choose a high-quality option that fits your baking needs, whether you’re making pie crusts, cookies, or cakes.
Author Profile
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I’m Sylvia Bennett, a Raleigh-based writer behind Uniply Decor. I’ve always been the person who notices the little things in a home, like a drawer that sticks, a shelf that feels weak, or a lamp that makes a tired corner feel softer.
Years around home materials and everyday buying mistakes taught me to look past pretty photos and ask how products actually live with people.
Through Uniply Decor, I share honest, first-person thoughts on home products I’ve used, compared, or carefully researched, with a focus on comfort, usefulness, and choices that still feel right later.
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