I have friends who are both gluten free and dairy free. So I've used the King Arthur GF flour for a lot of things very successfully. I'm wondering if I should go with vegetable shortening in place of the butter, or margarine (horrors!) or some other type of shortening (lard??). What are your thoughts? I have never made a GF pie crust, but I know it would be a hit if I can just adjust so that it is also dairy-free.

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