Dish

Shortcrust Pastry

Shortcrust pastry is made with flour, butter, and water, and is often used as a base for pies and tarts. The pastry is easy to make and can be rolled out to a thin, even layer. It is then used to line a pie or tart tin, and can be filled with a variety of sweet or savory fillings. This pastry is high in fat and calories due to the use of butter, but it is also a good source of carbohydrates.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Pastry

Origins and history

Shortcrust pastry is a popular pastry in British cuisine, and is often used for dishes such as steak and kidney pie, quiche, and apple pie. It is also commonly used in French cuisine for dishes such as tarte tatin and quiche Lorraine.

Dietary considerations

This pastry is not suitable for those with a gluten intolerance or allergy, as it contains wheat flour. It is also not suitable for vegans or those with a dairy allergy, as it contains butter.

Variations

There are many variations of shortcrust pastry, with some recipes using different types of flour or fat. Some recipes use lard instead of butter, while others use a combination of butter and shortening for a flakier pastry.

Presentation and garnishing

Shortcrust pastry can be presented in a variety of ways, depending on the dish. It can be rolled out and cut into shapes for decorative pie crusts, or left plain for a simple tart or quiche.

Tips & Tricks

When making shortcrust pastry, it is important to keep the ingredients cold to ensure a flaky pastry. It is also important to not overwork the dough, as this can result in a tough pastry.

Side-dishes

Shortcrust pastry can be served with a variety of sweet or savory fillings, depending on the dish. It can be filled with fruit for a sweet pie, or with vegetables and meat for a savory pie or quiche.