shortcrust

Shortcrust, also known as shortcrust pastry, is a versatile dough used for pies, tarts, and quiches. It is typically tender and crumbly when baked, a texture achieved by a high fat content and minimal gluten development in the dough.

The basic dough combines flour, fat, and water, with salt or sugar as desired. Common fats include butter, lard, or shortening, used alone or in combination. Sweet versions add sugar and sometimes egg to produce pâte sucrée or pâte sablée, which are used for dessert tarts. Savory forms, such as pâte brisée, are light and crisp for quiches and savory pies.

Preparation usually employs a rub-in method: fat is cut or rubbed into the flour until the mixture resembles coarse crumbs, with only enough cold water added to bring the dough together. The dough is handled as little as possible to prevent gluten development, then wrapped and chilled to rest. After chilling, it is rolled out to fit a pan, trimmed, and often blind-baked to prevent sogginess before fillings are added.

Uses and storage: Shortcrust is widely used for both sweet and savory fillings, including fruit takes and custard pies as well as quiches. Dough can be refrigerated for a few days or frozen for longer storage. Baked crusts can be cooled and stored, or filled and served soon after baking.