Shortcrust Pastry
Shortcrust pastry is a type of pastry that is made with a high proportion of fat to flour, resulting in a crumbly and tender texture. It is commonly used as the base for pies, tarts, quiches, and other baked goods. Shortcrust pastry is typically made by rubbing cold fat into flour until it resembles breadcrumbs, then adding cold water to bring the mixture together into a dough. It is then rolled out and used to line pie or tart pans before filling and baking. Shortcrust pastry can be either sweet or savory, depending on the ingredients used.