As I age, my body can no longer handle any dairy. It goes beyond lactose problems, so I've been on a mission to find a replacement for my favorite all butter crust. I've tried various versions of this type of crust using shortening. Unfortunately I've been treating it more like the more traditional pie crust. (Mix it, chill it then try to roll it out.) That just doesn't work well for this type. The shortening never really hardens so when you try to roll it out, the pastry sticks to everything. The counter, the rolling pin, you hands. Once you do get it rolled out, it's so delicate that it breaks up as you are trying to get it in the pan. I will try again with the ideas in this post and see if it works better. I don't have high hopes however. Maybe keeping it warm, and kneading it will make it easier to work with.

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