I need to bring pies to a kosher dinner for Thanksgiving, meaning non-dairy. I used margarine last year in place of butter in my favorite pie crust recipe. It tasted OK, no one complained, but I thought it was just a bit… blah. It didn’t have a great amount of flakiness. It was cool that it really didn’t shrink in the pan at all while pre-baking, but I just wasn’t happy with it.
Does anyone have any recommendations for a non-dairy pie crust they like? Or maybe a brand of margarine they prefer baking with?