I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pastry dough that called for 13 tablespoons of butter to 1.5 cups of flour and instead of using butter I used coconut oil. The dough was super delicate to work with since the oil heated up much more quickly and teared more easily than butter dough I've worked with before.
Would I achieve better results with a different fat? Say, margarine or shortening?
Any input would be greatly appreciated!