The main issue I have with shop-bought pastry is that the fat it contains is of very low quality, usually palm oil, even in organic products.

For whatever reason, shortcrust pastry (pâte brisée in French) sold in Swizerland (at least in Coop or Migros) is never made with pure butter, but it can be found in France (it says clearly 'pur beurre' on the packet and it is more expensive).

Puff pastry is called pâte feuilletée in French, just in case this can help anybody.

I agree that shortcrust is relatively easy to make from scratch and it always bakes and tastes better. Bought pastry, at least in my oven, tends to linger on the pale and soggy side and it tastes like cardboard unless it was made with butter.