To make shortcrust pastry is it best to have margarine or half margarine and half lard?

For shortcrust pastry, using a combination of half margarine and half lard is generally preferred. This blend provides a balance of flavor and texture, resulting in a flakier and more tender crust compared to using margarine alone. Lard contributes to a richer taste and improves the pastry's overall structure, making it easier to roll out and shape.