shortcrust pastry



  • The commonest pastry made of soft flour, lard or vegetable shortening and butter (4:1:1). It is mixed by the rubbing in method and brought together with sufficient chilled water. The paste should not be kneaded, rolling will compact the mixture. It improves if rested for 30 minutes after forming. Baked at 200 to 220°C until light brown.


  • noun the most commonly used type of pastry made with fat and flour