No dairy here.
While this particular recipe worked well with vegan butter, both vegetable shortening and coconut oil performed poorly. This doesn’t mean that you can’t make a great pie crust with those fats, though—with a little tweaking, you can make coconut oil and vegetable shortening work.The plant-based butter that I tried reminded me of the sunflower oil–based margarine my mother bought when I was growing up: neutral-tasting and a buttery yellow.
The baked crust was flakier than the versions made with shortening and coconut oil, but not as flaky as one made with dairy-based butter. The flavor of the baked dough was ever so slightly bitter, likely because the ingredients of the vegan butter I used included flaxseed and olive oils, which have a low smoke point and are more prone to rancidity.
into the crust, however, it was even harder to detect, and I suspect that most people wouldn’t notice.The two other doughs, one made with vegetable shortening and the other with coconut oil, were both difficult to roll out, impossible to crimp, and led to dry, crumbly crusts that did not hold their shape.
The pie crust recipe I was using was formulated for butter, though, and it only called for ¼ cup water for 2½ cups flour. While that amount of water may be fine for a source of fat that contains 18% water, I suspected it was not enough for fats that had less than 1% water.that was specifically meant for shortening. This recipe also called for ¼ cup of water, but for much less flour and fat: 1½ cups flour and ½ cup fat.
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