I've heard people have had success with coconut oil. It can be found organic, non-hydrogenated and unrefined...much less processed than shortening. You'll probably wind up with something flakier if you use shortening, but it's so horribly bad for you.
Spectrum Organics makes a shortening that is not hydrogenated, which I've used in recipes from reputable sources, and liked. If shortening is not hydrogenated, is it still problematic? Thanks PoLC. ;o)
Depending on what kind of pie you're making (if you have a lighter flavor profile, shortening is probably the better choice), you could also go with an olive oil crust https://www.kingarthurflour.com/recipes/no-roll-pie-crust-recipe.
I'd get a reliable recipe that calls for shortening! The non-dairy margarines have a lot - and indeterminate amount - of water in them, making substitutions quite tricky. ;o)
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https://minimalistbaker.com/coconut-oil-pie-crust/
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