Shortcrust

A versatile crust that can be used for practically any pastry, shortcrust can comprise both the top and bottom of pies and tarts. To form the ideal flaky crust, keep the fat cold and evenly distributed throughout the dough. Chilling all components will give you more time to roll and fold, contributing to the best flaky, melt-in-your-mouth texture. Remember to chill your filling before your final bake. To make this recipe gluten-free, use any all-purpose gluten-free flour blend and add ¾ tea