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288:) 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.
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In preparing a shortcrust, the fat and flour are "cut" into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust. Water is only
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to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with a tool.
337:, but the butter is creamed with the sugar and the eggs before the flour is folded in. This mixes the butter more evenly, which makes the dough puff much less, creating a more "snappy" and dry pastry, instead of the crumbly texture of the previous doughs.
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In addition to over-warming the dough, overworking it is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. Flour made from low protein soft wheat, like
409:. Latticing involves interweaving strips of pastry. It can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits , a technique known as a "peekaboo" lattice.
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is similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter – up to three-fifths the quantity of flour. Very often it is made with no sugar, as a savoury crust for
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added once the fat and flour are thoroughly combined. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. This may be achieved with the use of a
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A pie's top crust is often pierced to allow steam to escape and to provide visual interest. Piercing can be done with a knife or by using one of several techniques such as
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held in one hand, or smearing the flour and fat together using the heel of the hand in a method known as
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strands, creating a pastry that breaks up easily in the mouth. An alternative is a gluten-free pastry.
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and salt before the flour is drawn into the mixture and cold water is added to bind it.
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A Method for
Predicting Baking Performance Through Evaluation of Short Crust Dough
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768:"These Showstopping Pie Crust Designs Will Take Your Pies to the Next Level"
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A sweetened version – using butter – is used in making
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is made with more sugar, which sweetens the mix and impedes the
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706:"What is fraisage, and how do I use it for flaky pie dough?"
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Elegant Pie: Transform Your
Favorite Pies into Works of Art
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Shortcrust pastry recipes usually call for twice as much
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60:. Unsourced material may be challenged and removed.
766:Vaughn, Kelly; Spencer, Gloria (16 October 2023).
355:, or through various alternatives, like a pair of
606:. London: Quadrille Publishing. pp. 20–23.
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300:is a French shortcrust pastry that includes
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629:Baking Illustrated: A Best Recipe Classic
351:, a specialized kitchen utensil called a
120:Learn how and when to remove this message
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2708:List of poppy seed pastries and dishes
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2678:Kuo Yuan Ye Museum of Cake and Pastry
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516:Baked herringbone lattice piecrust
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686:from the original on 22 July 2024
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602:(2010) . "Shortcrust pastries".
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504:Crimped crust, ready for baking
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45:needs additional citations for
732:Pfeiff-Boschek, Karin (2019).
1:
2703:List of pies, tarts and flans
238:often used for the base of a
146:A shortcrust pastry pie crust
333:has the same ingredients as
221:Media: Shortcrust pastry
2688:List of choux pastry dishes
393:Closeup of peekaboo lattice
210:Cookbook: Shortcrust pastry
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397:A pie crust edge is often
385:Pie crimper from the 1800s
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2698:List of fried dough foods
2341:Crocetta di Caltanissetta
477:Latticing continues in a
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1399:Gustavus Adolphus pastry
627:Burgoyne, John (2004).
1143:St. Martin's croissant
866:Hot water crust pastry
738:. Andrews Mcmeel+ORM.
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2000:Biscuit rose de Reims
1209:Belokranjska povitica
1164:Allerheiligenstriezel
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377:Decorative techniques
1174:Azerbaijani pakhlava
1047:Steak and kidney pie
846:Chinese flaky pastry
453:Starting latticework
414:Latticing a piecrust
54:improve this article
1639:Prekmurska gibanica
1304:Curry beef turnover
1133:Prekmurska gibanica
1113:Međimurska gibanica
666:(Master's thesis).
572:"Shortcrust pastry"
479:herringbone pattern
272:by weight. Fat (as
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69:"Shortcrust pastry"
1544:Milk-cream strudel
1354:Fish-shaped pastry
1057:Tarte conversation
492:Latticing finished
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2025:Conversation tart
1579:Pain à la grecque
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881:Shortcrust pastry
773:MarthaStewart.com
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613:978-1-84400-827-8
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2683:List of cakes
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2653:Confectionery
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2565:Naiyou subing
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2555:Lek-tau-phong
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2212:Bakpia pathok
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2105:Puits d'amour
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2035:Croquembouche
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1824:Zeeuwse bolus
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1549:Mille-feuille
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1449:Kitchener bun
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1409:Haitian patty
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1379:Gâteau Basque
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1374:Franzbrötchen
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1169:Apple strudel
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1022:Mille-feuille
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914:Croquembouche
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298:Pâte à foncer
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71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
2723:Pastry brush
2626:Sütlü Nuriye
2606:Lady's navel
2601:Kalburabastı
2451:Scandinavian
2386:Sfogliatella
2361:Pasticciotto
2181:Moustalevria
2146:Amygdalopita
2125:Viennoiserie
2020:Choux pastry
1898:Daral (food)
1724:Spritzkuchen
1599:Pastry heart
1474:Kürtőskalács
1319:Dutch letter
1314:Dabby-Doughs
1299:Cuban pastry
1254:Chorley cake
1214:Bethmännchen
1042:Sausage roll
992:Cheese straw
934:Lady's navel
891:Choux pastry
880:
861:Flaky pastry
851:Choux pastry
777:. Retrieved
771:
734:
709:. Retrieved
700:
688:. Retrieved
662:
655:
628:
622:
603:
600:Roux, Michel
579:. Retrieved
566:
441:Filled crust
429:Bottom crust
404:
396:
367:
357:table knives
345:
334:
330:
320:
311:
297:
263:
256:
231:
230:
185:or full-fat
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
2803:WikiProject
2733:Pastry fork
2728:Pastry chef
2616:Saray helva
2575:Taro pastry
2468:Joulutorttu
2285:Sohan asali
2275:Komaj sehen
2244:Roti tissue
2176:Koulourakia
2156:Fanouropita
2130:Vol-au-vent
2100:Paris–Brest
2080:Nun's puffs
1985:Angel wings
1857:Jiucai hezi
1749:Tahini roll
1694:Schaumrolle
1669:Roti tissue
1649:Punsch-roll
1644:Profiterole
1324:Eccles cake
1062:Tarte Tatin
979:Puff pastry
959:Profiterole
949:Paris–Brest
944:Nun's puffs
904:Bossche bol
876:Puff pastry
539:Food portal
335:pâte sablée
331:Pâte sucrée
321:Pâte sablée
313:Pâte brisée
2818:Categories
2738:Pâtisserie
2713:Pastry bag
2673:Konditorei
2458:Butterkaka
2442:Sfințișori
2351:Ladyfinger
2316:Bocconotto
2260:Gosh-e fil
2219:Curry puff
2195:Indonesian
2186:Pastafrola
2171:Karydopita
2110:Religieuse
2065:Ladyfinger
2015:Chouquette
1934:Napoleones
1838:By country
1739:Stutenkerl
1704:Schneeball
1609:Pâté chaud
1564:Napoleonka
1534:Miguelitos
1514:Mandelkubb
1459:Knieküchle
1439:Khachapuri
1424:Huff paste
1419:Heong Peng
1404:Haddekuche
1309:Curry puff
1274:Cream horn
1239:Bruttiboni
1081:Poppy seed
1017:Miguelitos
964:Religieuse
909:Chouquette
779:2024-04-23
711:2022-01-09
680:1012890806
670:, Sweden:
638:0936184752
558:References
552:Shortbread
371:cake flour
342:Techniques
278:shortening
232:Shortcrust
179:shortening
80:newspapers
18:Shortcrust
2621:Şekerpare
2543:Taiwanese
2529:Schenkele
2509:Blue cake
2422:Cornulețe
2391:Struffoli
2371:Pignolata
2321:Bombolone
2270:Koloocheh
2239:Roti john
2075:Madeleine
2050:Financier
2040:Croustade
2030:Croissant
1919:Ensaïmada
1804:Vatrushka
1699:Schnecken
1674:Roze koek
1634:Pop-Tarts
1584:Pan dulce
1519:Mantecada
1454:Klobásník
1334:Ensaïmada
1264:Coulibiac
1249:Bundevara
1204:Bear claw
1093:Hamantash
1072:Turnovers
1037:Pithivier
1002:Croissant
871:Pan dulce
465:Latticing
407:latticing
286:margarine
187:margarine
110:June 2017
2829:Pastries
2793:Cookbook
2773:Category
2668:Doughnut
2644:Related
2611:Qurabiya
2504:Birnbrot
2483:Rosettes
2437:Plăcintă
2432:Papanași
2415:Romanian
2381:Pizzelle
2366:Pevarini
2346:Frittole
2336:Cornetto
2331:Ciarduna
2306:Biscotti
2265:Kolompeh
2229:Milk pie
2151:Bougatsa
1939:Ngohiong
1915:(Pastil)
1913:Empanada
1903:Dinamita
1888:Buko pie
1883:Biscocho
1876:Filipino
1829:Žemlovka
1794:Turnover
1769:Tompouce
1729:Streusel
1689:Sad cake
1629:Plăcintă
1624:Pirozhki
1614:Peremech
1574:Öçpoçmaq
1539:Milhojas
1509:Malsouka
1504:Makroudh
1499:Ma'amoul
1469:Kroštule
1414:Hellimli
1384:Gibanica
1349:Fig roll
1344:Fazuelos
1329:Empanada
1224:Bizcocho
1194:Bánh pía
1138:Rugelach
1123:Nut roll
1108:Kūčiukai
929:Karpatka
823:Pastries
684:Archived
647:54454496
576:BBC Food
525:See also
362:fraisage
2783:Commons
2663:Custard
2584:Turkish
2570:Suncake
2524:Cholera
2478:Kringle
2406:Zippula
2401:Zeppola
2376:Pignolo
2356:Pandoro
2326:Cannoli
2301:Baicoli
2294:Italian
2253:Iranian
2234:Pie tee
2095:Palmier
2070:Macaron
2060:Jésuite
2055:Gougère
1990:Beignet
1959:Pilipit
1944:Ohaldre
1908:Egg pie
1867:Sachima
1845:Chinese
1814:Vetkoek
1799:Uštipci
1779:Tortell
1734:Strudel
1714:Şöbiyet
1709:Schuxen
1664:Remonce
1659:Quesito
1594:Pastizz
1554:Moorkop
1529:Mekitsa
1479:Lattice
1434:Jachnun
1394:Gundain
1389:Gözleme
1294:Cruller
1284:Croline
1244:Bulemas
1234:Briouat
1219:Bierock
1199:Banitsa
1189:Baklava
1052:Strudel
1027:Palmier
997:Croline
939:Moorkop
924:Gougère
899:Beignet
690:22 July
399:crimped
94:scholar
2824:Doughs
2646:topics
2596:Güllaç
2473:Klenät
2427:Gogoși
2280:Qottab
2224:Makmur
2207:Bakpia
2202:Bahulu
2045:Éclair
2010:Canelé
1978:French
1964:Shakoy
1929:Lumpia
1893:Caycay
1852:Chasan
1589:Pastel
1494:Lukhmi
1464:Kolach
1444:Knafeh
1339:Fa gao
1289:Cronut
1184:Banket
1103:Kolach
1012:Jambon
919:Éclair
742:
678:
645:
635:
610:
604:Pastry
581:7 June
325:gluten
282:butter
244:quiche
236:pastry
214:
183:butter
156:Pastry
96:
89:
82:
75:
67:
2658:Crust
2519:Carac
2497:Swiss
2488:Semla
2139:Greek
2120:Tuile
1969:Turon
1954:Piaya
1924:Hopia
1862:Masan
1819:Yurla
1684:Runza
1619:Pirog
1604:Pasty
1569:Nokul
1559:Mouna
1229:Boyoz
1152:Other
1098:Kifli
839:Types
668:Malmö
317:pies.
306:sugar
292:Types
266:flour
195:water
191:flour
173:Fat (
101:JSTOR
87:books
2834:Pies
2161:Filo
1949:Otap
1809:Veka
1364:Flia
1359:Flaó
1259:Coca
1118:Nunt
856:Filo
828:list
740:ISBN
692:2024
676:OCLC
643:OCLC
633:ISBN
608:ISBN
583:2017
274:lard
252:flan
240:tart
175:lard
152:Type
73:news
1719:Sou
302:egg
270:fat
268:as
261:.
248:pie
189:),
56:by
2820::
1789:Tu
770:.
754:^
720:^
682:.
674:.
641:.
591:^
574:.
365:.
280:,
276:,
246:,
242:,
193:,
181:,
177:,
813:e
806:t
799:v
782:.
748:.
714:.
694:.
649:.
616:.
585:.
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
