Definition & Bedeutung von "shortcrust pastry"

What is "shortcrust pastry"?

Shortcrust pastry is a type of pastry commonly used to make pies, tarts, quiches, and other baked goods. It is made from a mixture of flour, butter, and water, and sometimes sugar or salt. The pastry is called "short" because it has a high ratio of fat to flour, which gives it a crumbly, tender texture. Shortcrust pastry can be used in both sweet and savory dishes and is a staple of many classic recipes, such as apple pie and quiche Lorraine.