Shortcrust pastry
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Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or ch
A shortcrust pastry pie crust
Pie made with pâte brisée
"Raised" pie
Pie crimper from the 1800s
Shortening
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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products.
Shortcrust pastry
…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…
Strutto, clarified pork fat, or lard, a type of shortening common in Italy and Corsica (where it is named sdruttu)
A 1918 advertisement for shortening
A short dough is crumbly; it will crack or crumble if stretched too far.
A long dough can be stretched easily.