Shortcrust pastry

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Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. One suggestion for the "perfect" pastry is 8oz self-raising flour, 3oz margarine and 2oz lard.

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[edit] Proportions

It is based on a "half-fat-to-flour" ratio. Fat (lard, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of water, rolled out, then shaped and placed to create the top or bottom of a flan or pie.

[edit] Sweet

Sweetcrust pastry is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.

[edit] Techniques

In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is chewy, as opposed to 'short', or light and crumbly.

[edit] External links