Another option for butter substitutions is Melt Buttery Spread, made with virgin organic coconut oil and flaxseed oil. It is a healthy alternative to butter and is excellent in cooked and baked foods.

I love Melt buttery spread! Its the only butter substitute that has a deep, luscious, creamy flavor that enhances my food. I also love that virgin coconut-flax oil combination because it helped me overcome IBS while I was on a restricted diet. I am a believer! I have had great success replacing butter for Melt 1 to 1 in all of my baking recipes, even my mom's thin, flaky pie crust. My husband can't tell the difference between the Melt pie crust and a butter pie crust. The only difference was that I was sure to use ice cold water and I allowed the dough to set in the freezer for 30 minutes before rolling it out - the Melt dough was softer than the butter pie crust dough, but it baked up the same. Here's the recipe:

9 to 10-inch double crust
2 cups flour
1 tsp salt
2/3 cup Melt
1/4-1/3 cup water or milk (1/3 cup was too much for me and I needed to add flour to fix stickiness)

Sift flour and salt into mixing bowl. Using pastry cutter to blend Melt into flour. Add water and mix with hands to create dough. Add water if too dry, flour if sticky. Create dough ball, wrap snugly with cellophane and place in freezer for 30-60 minutes. Cut dough ball in half, roll out (with tons of flour on counter-top and on rolling pin) to 1/8-inch thickness. Gently fold crust in half, draping over pie dish, unfolding crust, centering it. Add filling (I chose apple pie). Roll out other half, fold in half, drape over pie dish, unfold, center. Cut away extra pie crust with knife, pinch crust together, cut slits into top pie crust layer and place in oven.