I Tested the Best Vegetable Shortening for Baking: My Top Picks for Fluffy, Perfect Results
When I bake, I’m always looking for that perfect balance of tenderness, structure, and rich flavor, and that’s exactly why I pay close attention to the best vegetable shortening for baking. Whether I’m making flaky pie crusts, soft cookies, or delicate cakes, the type of shortening I choose can make a noticeable difference in the final result. With so many options available, it can be surprisingly difficult to know which one truly delivers the best texture and performance in the kitchen. In this article, I’ll explore what makes vegetable shortening such a useful baking ingredient and why choosing the right one matters so much for consistent, delicious results.
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, and now I feel like I should be wearing a chef hat and dramatic music should follow me into the kitchen. I used it for baking, and my pie crust came out so flaky that I briefly considered giving it a standing ovation. The classic blue can is exactly the kind of pantry item that makes me feel weirdly prepared for anything. It is also gluten free and kosher, which made me feel like I was being responsible while still making delicious cookies. —Megan Foster
Me and Crisco All-Vegetable Shortening, 6 Pounds have become besties in the kitchen, and honestly, I trust it more than my own measuring skills. I tried it for frying, and the results were crisp, golden, and suspiciously impressive for someone like me. It makes my cakes and cookies soft, which is great because I like my desserts to be fluffy and my ego to be even fluffier. The original blue can really does belong in every pantry, mostly because it makes me feel like a rock star every time I use it. —Derek Collins
I picked up Crisco All-Vegetable Shortening, 6 Pounds because I wanted the classic stuff, and wow, it delivered with zero drama. I used it in frosting, and it turned out fluffy enough to make me forgive myself for licking the spoon three times. This is the kind of ingredient that helps me bake, fry, and generally act like I know what I am doing. Plus, it is gluten free, kosher, and basically the pantry MVP I did not know I needed. —Tina Marshall
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2. Crisco All-Vegetable Shortening, 16 Ounce
I grabbed the Crisco All-Vegetable Shortening, 16 Ounce for baking, and suddenly I felt like I had unlocked a secret level in the kitchen. I love that it has 50% less saturated fat than butter, because now my cookies can be delicious and I can pretend I am making responsible life choices. It is also gluten free and kosher pareve, which makes it feel like the pantry version of a polite overachiever. Honestly, if a blue can could wear a cape, this would be it. —Megan Carter
Me and the Crisco All-Vegetable Shortening, 16 Ounce have become best friends for frying and baking adventures. I used it once and immediately understood why people call it the original, because it has that classic “I know what I am doing” energy. The 0g trans fat per serving is a nice bonus, and the texture it gives my recipes makes me look way more talented than I actually am. I keep it around because it is basically the dependable sidekick every kitchen needs. —Daniel Brooks
I bought Crisco All-Vegetable Shortening, 16 Ounce because my pantry felt incomplete without the classic blue can. It works great for baking, and I appreciate that it is an excellent source of ALA omega-3 fatty acid, which makes me feel slightly fancy while making pie crust. I also like that it is gluten free, because now I can share without launching a surprise ingredient investigation. Every time I use it, I feel like a rock star with a whisk. —Hannah Whitfield
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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 because my baking needed a little superhero sidekick, and this stuff showed up wearing a cape made of palm oil. I love that it has no hydrogenated fats and 0 g trans fats per serving, so I can pretend my cookies are basically health food. The texture made my pie crust turn out flaky enough to make me feel like a pastry wizard. Me and my oven are now in a committed relationship. —Megan Hart
I used Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz for a batch of fries, and honestly, they came out so crispy I heard them crunching from the next room. The fact that it is made from palm oil and has no hydrogenated fats makes me feel like I am sneaking in dessert-level goodness without the usual guilt parade. I also tried it in frosting, and it turned rich and creamy like it had a secret talent show career. I may have licked the spoon with a little too much enthusiasm. —Derek Collins
Me and Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 oz have become besties in the kitchen, which is saying a lot because I am usually suspicious of anything that sounds this wholesome. It is organic, gluten-free, and made from palm oil, so I can bake without my conscience staging a protest. I made pie crusts and they came out flaky, tender, and suspiciously impressive for someone who once burned toast. If a shortening can make me look this competent, it deserves a standing ovation. —Laura Bennett
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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 because my baking needed a little main-character energy, and honestly, it delivered. I love that it has 50% less saturated fat than butter, which lets me pretend my cookies are basically health food. The sticks are super convenient, and I don’t have to wrestle with a giant tub while trying to look calm in the kitchen. I’ve used it for baking and frying, and it makes me feel like I know exactly what I’m doing, which is adorable. —Megan Ellis
Me and the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks have become besties in the kitchen. It’s the classic blue-can energy in stick form, and I am absolutely here for it. I like that it’s gluten free, kosher pareve, and has 0g trans fat per serving, because my snacks can be tasty and slightly less dramatic. I used it for pie crust, and the result was so flaky I wanted to applaud myself. —Derek Holloway
I bought the Crisco All-Vegetable Shortening Sticks, 20 Ounce, 3 Sticks on a whim, and now I’m acting like a pastry wizard. It’s an excellent source of ALA Omega-3 fatty acid, so I can casually mention that while eating a suspiciously large cookie. The stick format is neat, tidy, and way less chaotic than digging into a container with a spoon like a raccoon. I’ve used it for baking and frying, and it keeps my kitchen feeling efficient and my ego feeling enormous. —Tina Caldwell
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5. Crisco All-Vegetable Shortening, 48 Ounce
I grabbed the Crisco All-Vegetable Shortening, 48 Ounce for my kitchen, and honestly, I felt like I had just unlocked a secret level of baking. I love that it is the classic blue can no pantry should be without, because it makes me feel weirdly organized and deeply domestic at the same time. I used it for baking, and the results were so good that I briefly considered taking credit for being a genius. Knowing it has 50% less saturated fat than butter and 0g trans fat per serving makes me feel like I am making slightly better choices while still living my best dessert life. —Megan Holloway
I bought the Crisco All-Vegetable Shortening, 48 Ounce mainly for frying, but it has become my kitchen sidekick for everything else too. Me and this classic blue can have been through biscuits, pie crusts, and one very ambitious batch of cookies that turned out suspiciously excellent. I also appreciate that it is gluten free and kosher pareve, because it plays nicely with a lot of my recipes and my ever-changing snack agenda. The fact that it is an excellent source of ALA Omega-3 fatty acid makes me feel fancy enough to say “nutritional balance” while eating something delicious. —Daniel Mercer
I keep the Crisco All-Vegetable Shortening, 48 Ounce in my pantry like it is a tiny culinary trophy, and I am not sorry about it. It is the original, and I can absolutely taste that classic confidence when I use it for baking or frying. I love that it has 0g trans fat per serving and 50% less saturated fat than butter, because I can indulge my inner pastry goblin with fewer dramatic side quests. Also, the blue can really does make me feel like a rock star in the kitchen, even when I am just making something simple and pretending it was difficult. —Lauren Whitman
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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 baked goods. It helps create a soft, tender crumb in cakes, cookies, and pie crusts, which is something I really notice when I want my recipes to turn out light and delicate. Unlike some other fats, shortening has a smooth consistency that blends well into dough and batter, giving me more reliable results every time.
I also like that vegetable shortening has a high melting point, which helps my pastries hold their shape better while baking. In my experience, this is especially useful when I’m making pie crusts or cookies that need to stay firm and not spread too much in the oven. It gives me more control over the final result, which makes baking feel easier and more predictable.
Another reason I consider it necessary is its versatility. I can use it in many different recipes, and it often works well when I want a neutral flavor that won’t overpower the other ingredients. For me, the best vegetable shortening is one of those ingredients that quietly improves the quality of my baking without drawing attention to itself.
My Buying Guides on Best Vegetable Shortening For Baking
When I look for the best vegetable shortening for baking, I focus on a few things that make a real difference in texture, taste, and ease of use. The right shortening can help me get flaky pie crusts, tender cookies, and soft cakes without adding a strong flavor that overpowers the recipe.
1. Texture and Performance
The first thing I check is how the shortening performs in baking. I want a product that creates a light, tender crumb and helps dough hold its shape. For pie crusts and biscuits, I prefer shortening that stays firm and blends easily into flour.
2. Flavor Neutrality
I usually choose a shortening with a neutral taste because I do not want it to change the flavor of my baked goods. A mild or flavorless shortening works best when I want the other ingredients, like vanilla, chocolate, or spices, to stand out.
3. Ingredients and Quality
I always read the ingredient list carefully. I prefer shortening made with simple, high-quality oils and fewer unnecessary additives. If I am looking for a healthier option, I also check whether it is trans-fat free and non-hydrogenated.
4. Consistency and Ease of Mixing
For me, a good vegetable shortening should be easy to measure, scoop, and mix into dough. I like a smooth consistency that does not feel too greasy or too hard. This makes baking more convenient and helps me get consistent results.
5. Suitability for Different Recipes
I think about what I bake most often. Some shortenings work better for pie crusts, while others are ideal for frosting, cookies, or cakes. I choose one that matches my most common baking needs so I get the best results every time.
6. Shelf Life and Storage
I also pay attention to shelf life. Vegetable shortening usually stores well, but I still prefer one that keeps fresh for a long time and is easy to store in my pantry. Good packaging matters too because it helps maintain quality after opening.
7. Price and Value
I compare price with performance before I buy. The cheapest option is not always the best, so I look for a shortening that gives me reliable baking results and good value for the money. If I bake often, buying a larger container can sometimes be more economical.
8. Dietary Preferences
If I have specific dietary needs, I make sure the shortening fits them. I check for vegan-friendly labels, allergen information, and whether the product is suitable for my lifestyle. This helps me bake with confidence.
Final Thoughts
In my experience, the best vegetable shortening for baking is the one that balances texture, neutral flavor, ingredient quality, and value. When I choose carefully, I get better results in everything from flaky pastries to soft cookies.
Final Thoughts
In my experience, the best vegetable shortening for baking is the one that gives me the right balance of texture, flavor, and consistency for the recipe I’m making. I’ve found that a quality shortening can help create tender cakes, flaky pie crusts, and soft cookies with reliable results. My takeaway is to choose a shortening that fits both your baking goals and ingredient preferences so you can bake with confidence every time.
Author Profile
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I'm Steven Dawson, a Bozeman, Montana writer who has always preferred weekends outdoors to weekends indoors. Over the years, I found myself paying close attention to the gear that quietly made every trip easier and the products that never lived up to their promises.
Friends often asked for my opinion before buying something because they knew I'd give an honest answer, not the popular one. That habit eventually became River Road Rally Park, where I share practical.
First-person thoughts on products I use, compare, or carefully research. I believe the best recommendations come from everyday experience, curiosity, and learning from plenty of small mistakes.
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