Using oil in pastry instead of butter/margarine?

I use this one. You pat the dough in the pan instead of rolling.

http://www.food.com/recipe/pat-in-the-pan-oil-past...

You roll out this dough.

This is a little bit of work, but it is good.

http://www.food.com/recipe/perfect-oil-pastry-1718...

Shortening is your next exceptional substitute then butter then margarine in that order. You can use oil but i have forgotten the formula for conversion. Should you use butter the texture of your crust will be more of a shortbread consistency rather than layered and flaky just like the product you get when utilising lard or shortening. Wait I found it lol right here is the butter to oil conversion about 25% less fat is required when oil is subbed for butter or some other "rough" fats 1 tsp butter = 3/4 tsp oil 1tblsp butter = 2 1/4 tsp oil 2 tblsp butter = 1 half oil 1/4 cup butter = three tablespoons oil half cup butter = 1/four cup plus 2 tablespoons of oil

You can use oil instead of butter or margarine or shortening for certain pastries. I suggest you look up specific recipes using oil for a pie crust, etc. Oil probably doesn't work well in Danish pastry due to the flavor change as much as anything. Your pastries won't layer with oil like they do with butter. Almost all store bought premade pie crusts are made with oil.

I haven't tried it, but supposedly it's possible to use virgin coconut oil, which is solid at room temperature. Ideally you need something with the same consistency as butter. I'm not sure about amounts, it seems lighter than butter, I'd use a bit more.