I always use butter for proper shortcrust pastry/pate brisee - it's just the simplest, best tasting IMO. But it can be a bit too rich sometimes, I find. A very nice alternative pastry is olive oil pastry.
This one from Chocolate & Zucchini is very good and I can recommend it - I don't add herbs, just plain, and you can use plain flour or a mixture of plain and wholewheat if wanted.
Olive Oil Tart Crusthttp://chocolateandzucchini.com/archive ... _crust.php
Basically 250 grams flour, 1 teaspoon salt, 60 ml olive oil (or oil of choice), 120 ml cold water
Place dry stufff in bowl/procesor, add oil & mix, add water, form dough, chill.