Can you use oil for shortcrust pastry?

You can use oil for shortcrust pastry, but it's not the traditional method.

Here's why:

* Traditional shortcrust: Typically uses butter or lard, which creates a flakier, more tender pastry due to the way the fat separates and creates layers.

* Oil-based shortcrust: Will be denser and less flaky because oil doesn't create layers in the same way. It can still be tasty and work well for some applications.

When to use oil:

* Vegan or dairy-free recipes: Oil is a good substitute for butter in these cases.

* For a crispier crust: Oil can create a slightly crispier crust than butter.

* If you prefer a denser texture: Some people find the denser texture of oil-based pastry more desirable.

Tips for using oil:

* Use a neutral oil: Choose an oil with a mild flavor like vegetable, canola, or grapeseed oil.

* Chill the dough thoroughly: This helps prevent the pastry from becoming too tough.

* Roll out the dough on a lightly floured surface: This will prevent sticking.

Overall, while oil is a suitable substitute for butter in shortcrust pastry, it will result in a different texture. Choose the method that best suits your needs and preferences.