Last updated: October 11, 2026. Information checked at the time of writing.
Short answer: for the flakiest pie crust, use lard; for the best flavour, use butter; for the easiest dough, use shortening. Lard is 100% fat with large crystals that create distinct flaky layers, butter is about 80% fat and 16 to 18% water, which gives flavour and some puff, and shortening is 100% vegetable fat that makes a tender, forgiving crust with little taste. Many Quebec and Canadian bakers use all lard, or half lard and half butter.
Side by side
| Lard | Butter | Shortening | |
|---|---|---|---|
| Fat content | 100% fat | About 80% fat, 16 to 18% water | 100% fat |
| Flakiness | Highest | Good | Medium, very tender |
| Flavour | Neutral to mild | Rich, buttery | Neutral |
| Ease of handling | Easy, stays firm | Softens quickly, keep it cold | Easiest |
| Best for | Tourtière, savoury and fruit pies | Sweet pies, tarts | Beginners, very hot kitchens |
Our recommendation
- Savoury pies (tourtière): all lard. See our all-lard pastry and tourtière.
- Sweet pies: half lard, half butter, for flakiness plus flavour. Try sugar pie or butter tarts.
- Any crust: keep everything cold and stop mixing when the fat is pea-sized.
Where to find good lard: where to buy lard in Canada.
FAQ
Is lard or butter better for pie crust?
Lard makes a flakier crust; butter adds flavour. Many bakers use half of each.
Can I replace shortening with lard?
Yes, one to one by weight. The crust will be flakier.
Why is lard pastry so flaky?
Lard is pure fat with large crystals that stay solid in the dough and separate it into thin layers as it bakes.
Before you decide: read the Rise Nutrition reviews, every product rated by verified buyers.
Written by the team at Rise Nutrition, Toronto, Canada’s single-ingredient ancestral nutrition brand. Questions: ray@risenutritions.ca
From Rise Nutrition
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Pure lard from Canadian pork. Ships from Canada · Free shipping over $45 · 30-day money-back.
★★★★★ 4.6 from 31 reviews
