How to Make Shortening (aka Crisco) at Home

Make your own shortening at home with 2 ingredients! It’s not only simple, but completely vegan and gluten-free!

This Homemade Shortening is…

• Simple
• Egg-Free
• Gluten-Free
• Vegan-Friendly
• Excellent for baking!

What is Shortening?

Contrary to popular belief, Crisco is not the only kind of shortening! Shortening is a general term that covers all fats and oils that are solid at room temperature. That includes butter, lard, margarine, and some vegetable oils. Shortening is primarily used for baking foods that are crumbly, like pie crusts and biscuits. Because it is so high in fat, it keeps the gluten content in dough from fully forming resulting in delectably flaky bakes.

If you are in a pinch for shortening, this recipe is for you! Making your own homemade shortening couldn’t be easier. It is an excellent substitute for butter in baking, as well. With just two ingredients, coconut oil and a secondary oil, you can whip up blocks of shortening in your own kitchen!

Coconut oil is made from all parts of the coconut: meat, milk, and kernels. It solidifies at room temperature and turns to liquid when hot. It is high in fat with levels similar to butter and lard, but it’s completely plant based! When mixed with a secondary oil and placed in the freezer, it creates a thick, sliceable shortening that makes fantastic baked goods!

Ingredients for How to Make Shortening at Home

Coconut Oil – Coconut oil is very high in fat with a whopping 14g per tablespoon! This brings it to the same level as butter and lard. A high fat ingredient is needed to create flaky pastries and luscious desserts. By using coconut oil for this shortening recipe, anyone who is dairy-free or vegan can indulge because it is completely plant based!

Secondary Oil – Olive, canola, or other lighter fat oil will work for this recipe. The addition of another oil adds a smoothness to the shortening and cuts some of the nutty flavor from the coconut oil.

Diet compatibility and allergens

Diet	Recipe compatible as written?	Recommended substitutions
Keto	Yes.	N/A
Paleo	Yes.	N/A
Whole30	Yes.	N/A
Gluten-free	Yes.	N/A
Vegetarian	Yes.	N/A
Vegan	Yes.	N/A
Low sodium	Yes.	N/A
Dairy-free	Yes.	N/A
Mediterranean	No.	N/A
Low FODMAP	Yes.	N/A
Atkins	Yes.	N/A

Allergen	Present in recipe?	Recommended substitutions
Milk	No.	N/A
Eggs	No.	N/A
Fish	No.	N/A
Shellfish	No.	N/A
Tree nuts	Yes (according to FDA).	N/A
Peanuts	No.	N/A
Wheats (Gluten)	No.	N/A
Soy	No.	N/A
Sesame	No.	N/A

How to Make Shortening at Home

Step One: Melt the coconut oil over a double boiler or in microwave over 30 second increments. Once melted, let cool.

Step Two: Add secondary oil and mix until well incorporated.

Step Three: Pour into an ice cube tray and freeze until solid, at least 1 hour.

Step Four: Store in an airtight container in the fridge for 2-3 months, or in the freezer for up to 1 year. Use as shortening when baking. Enjoy!

Note – Do not let the coconut oil cool until solid! It must be as close to room temperature as possible in order to properly mix in the secondary oil.

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FAQ

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