Interesting article. For me, at the end of the day, it's about taste and not how light or flaky it is. I don't like the taste of butter so I don't use it in my crusts or even in my baking. Any time I do all I can taste is butter and friends and family have always enjoyed my non-butter items better than those with butter (I never tell when I use butter vs. margarine vs. Crisco, just make with what I have on hand sometimes). The exception is when I make a white cake, butter seems to be the key. Anyway, I digress, I like that someone showed a side by side comparison, but the final decision comes down to whether or not I like it!

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