Shortcrust Pastry

Shortcrust pastry is a versatile dough primarily made from flour, fat (like butter or shortening), and a small amount of water. It’s characterized by a tender, crumbly texture that holds its shape when baked, making it ideal for tarts, pies, and quiches. The fat creates a flaky structure by coating the flour proteins, which limits gluten formation. The dough is typically mixed minimally to preserve its tenderness, then chilled before rolling out. Shortcrust pastry provides a durable yet delicate base for both sweet and savory fillings, balancing richness and crispness in baked dishes.