I'm not a pastry chef but understand these to be good guidelines...
Accuracy & technique are more important in pastry work...think chemistry
As a general rule for short pastry (sweet or savoury) 1/2 fat to flour
Add egg yolks to enrich & colour, for delicacy, &/or lemon juice to ice water to toughen for sturdiness
Splitting the fat component about 2/3 butter(!) to 1/3 lard, cream cheese (softens) or maybe even cottage for a twist
After pulsing work in the ice water just enough to fully combine to maintain the short texture...I think this is critical
A pastry chef taught me to roll pastry between baking paper, turning it over and releasing it regulary as you go. When satisfied, lay gladwrap over it, peel off the the other side & you can easily pick up thin, delicate pastry!
I was told its a Granny trick to lay cheese on the bottom to help the base cook out crisply or an egg white wash to finish the blind bake for fruit.
Hope some of this is useful
