I often made the Shortcrust recipe in the EDC so it was easy to make a comparison. The amounts for the T5 are less which suits me as I often froze leftovers before. My butter was very soft and so didn't quite need the 50g of water.
I like this pastry in preference over the EDC one. It seems shorter in its texture and didn't seem to go soggy at all, although I did blind bake. DD often doesn't eat the crust of the pastry and did eat this one.
I will definitely make it again. I used this as the base for a quiche.
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