shortcrust pastry tips please!

[PlateSpinningAtAllTimes]

I'm usually lazy and buy readymade but want to try and make some for a change. What is better to use: butter, trex or a mixture (I'm veggie so can't use lard)?
TIA

Butter, do you eat eggs? I have a great recipe at home.

I always use trex. Unless its a sweet pastry, then I use half marg. trex makes it nice and short.

I do eat eggs - I'm using it for quiche so need to do savoury. So 1 for butter and 1 for trex so far...!

I don't use any eggs
I use plain old marg/spread or butter if I'm doing something special

Butter is a lot nicer :)

225g flour (I use self raising or plain)
125g butter or margerine
Pinch of salt
3-4 tbs of water (you may need more)

Rub all ingredients together until you have a breadcrumb like texture. Then add your water, knead and form into a ball :)

Refridgerate for at least 15mins, but will last until the next day in the fridge

I use about half butter and half whatever else is around - lard, baking spread, Bertolli-type stuff...I think as long as there's some butter in there it's fine.

Thanks to all for the tips- I ended up using mainly trex and some butter. It was really good and definitely better than ready made!

twinklesparkles - thanks, I wasn't sure if it would last overnight so that's useful to know

No problem

You can also freeze it but to get best results you can knead it again after defrosting then roll out

:)

I always use the Bero cook book recipe - I have used it for about thirty five years - with pastry it is invariably half fat to flour, and then I divide the fat into half butter (or even Stork SB) and half lard/trex. The Bero cook book was a life saver for me (I still have my original book) and I would recommend it for non-fancy baking of any description.

I'm obsessed with the veto book! The teacher in the baking class I went to also used it as her go to book.

No no no! Bero not veto!!