Well, it could be a higher water content, or it could be that one of the oils in Earth Balance has a low boiling point. Or both.
At any rate, a 10% increase in the flour seems to have been all the flour the dough could hold, and still come together, although I think maybe I can sneak in a bit more when rolling it out.
Still not quite the same consistency as those made with the usual 50/50 mix of real butter and conventional margarine, but given that I will probably only make one single-recipe batch vegan, vs. 3 double-recipe batches regular, I don't think that will be a major issue.
And I'm afraid I don't regard concentrated coconut fat (or coconut anything else, for that matter) as "Good Eats," whether from a health standpoint or a flavor standpoint. (When I reconstructed and reimagined the old Betty Crocker "Vienna Dream Bars" mix [just about the only thing I ever liked with coconut in it] last year as "Innsbruck Dream Bars," I replaced the coconut flakes with a 50/50 mix of almond flakes and long-cooking rolled oats, and I think I ended up with something not only healthier, but better-tasting than the original!)