See also: Short & Shortening
Short Crust: This basic dough is commonly used for pies, tarts and petit fours.
It is a flaky, crisp pastry with several variations:
• the basic short crust, a sturdy but tender pastry made with a minimum of fat and water;
• the rich short crust, fragile, crumbly dough made with egg;
• and refrigerator dough, the most delicate short crust, especially when made with cake flour, butter and sugar.
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