Agree! I have been making pastry crust with refined coconut oil using the method in America Test Kitchen’s Vegan For Everybody cookbook (bonus: no chilling necessary) and it has yielded a wonderfully flaky and flavourful crust. Replacing a small amount of the AP flour with a more flavourful whole grain flour like emmer or spelt does a lot for the flavour too. No one is complaining or even noticing these pies are vegan. Nutiva brand shortening is also very good in pastry. I would choose either of these options before Miyoko’s or Earth Balance for vegan pastry.
Melt brand vegan butter also tastes better than Earth Balance, in my family’s opinion at least, if you want to work with buttery sticks. Thanks and happy baking all!!

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