What should shortcrust pastry be like?

There are different kinds for different uses but as a general rule the end result should be light, flaky, buttery and easy to cut with a spoon. read more

There are different kinds for different uses but as a general rule the end result should be light, flaky, buttery and easy to cut with a spoon. The secret is to use low gluten flour and to work it as little as possible to prevent the gluten from become elastic. read more

Cookbook: Shortcrust pastry Media: Shortcrust pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. read more

Pastry that contains more butter, like this pastry, is generally harder to work with because it is softer and stickier. Use this type of pastry if you would like a drier, crumblier dough. Shortcrust pastry/pie dough/pâte brisée is the standard dough used for tarts and pies, while the other types of pastry are variations that are slightly less commonly used. read more