Butter has so little lactose (nearly none) that unless you are debilitatingly sensitive, the amount of butter in a pie crust should not be a problem. I am fairly sensitive to most dairy products, but real butter doesn't isn't even noticeable in any way. I concur with the results of this crust comparison. I now always use butter after having been raised with margarine crusts and spending some years with the butter/shortening blend recipe. I think I'll have to try the vodka, especially if it makes the butter crust easier to work with.

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