Shortcrust pastry

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Shortcrust pastry

A shortcrust pastry pie crust
Type	Pastry
Region or state	Western countries
Main ingredients	Fat (lard, shortening, butter or full-fat margarine), flour, water[1]
Cookbook: Shortcrust pastry   Media: Shortcrust pastry

Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

A sweetened version – using butter – is used in making spritz cookies.

Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture.