Shortcrust Pastry

Plain shortcrust is probably the most frequently used of all pastries. It is quick and easy to make and very versatile. Use it for everyday pies and flans, jam tarts and for most of our traditional pastry dishes; it’s not an expensive pastry to make either.

Shortcrust gets its name from the method used to make it. The fat is rubbed into the flour until the mixture looks like fine breadcrumbs. Flour particles are coated with fat, which results in ‘short’ and crisp pastry – one that easily crumbs if broken in pieces.