I’ve got a sister who can’t tolerate any amount of dairy. I’ve used coconut oil (terrible - we threw it away), beef tallow and crisco. The beef tallow works the best, especially when cold, but it does taste beefy to me. I wouldn’t pair it with a sweet pie. The crisco worked well, even at room temp, but you have to keep in mind that it’s pure fat, which butter is not, and you need to add slightly more water to make it work. Using a spatula to mix the water into the flour/fat mixture works the best, and the. Barely touching it as you give it a few kneads before popping it in the fridge to chill. Once it’s cold, you can add flour to the counter and roll it out - be liberal there if you need, as you can always brush excess flour off with a pastry brush prior to baking. I would be hesitant to use the vegan butters. Despite their claims, they don’t work as well and they taste very fake.

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