I'm making a pie crust with crushed cookies, and the recipe calls for 115g butter for 250g cookies. Guests are all either vegan or lactose intolerant (or both!), so I'm using vegan margarine, but the last time I baked with it (I made chocolate chip cookies) my dough turned out wayyyy too greasy even though I used about 3/4 of the original amount.
Is there a conversion rate I should be sticking to, or do I have to keep eyeballing?
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