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A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking. Slightly different than a basic flaky crust, the Short Crust is lighter and crispier. It is more tender and crumbles easier when eaten.
One of the simplest of all crusts to make, Short Crusts are made by rubbing chilled fat (butter, lard, or margarine) into flour mixed with salt to create a fine-crumb texture that has a breadcrumb appearance. If the dough falls apart easily, it is due to the amount of heat allowed to enter the dough, most often due to kneading too long. The dough can be placed in the refrigerator to cool or a small amount of cold water can be added to reduce the temperature of the dough and allow it to be worked longer. Working the dough too long however, will result in a crust that becomes too firm after baking. After being worked, the dough can be placed in the refrigerator to keep it cool and allow it to rest for 12 hours or so, but no longer than 2 days. If the short crust needs to be drier in consistency, add an egg white to the dough mixture or if a more moist crust is desired add a little water. Short crusts are typically used for making pies, tarts, turnovers, and small wafer cookies.
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Short Crust term - Related Content |
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| Descriptor of wine that does not linger on the palate after consuming. |
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| Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs ... |
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| Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate. Short ribs that are cut ... |
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| A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them ... |
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| Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are ... |
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Short crust is used to make pies and tarts. It is slightly different than
a basic flaky crust in that it is lighter and crispier. It is more tender
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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Crumb Crust
Ingredients:
1 1/2 cups graham-cracker crumbs (approximately 18
graham cracker squares)
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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Making a double homemade pie crust is basically the same as making a single pie crust. The same techniques are used when learning how to make a pie crust whether it is ... |
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| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
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| Easy dish that cooks up fast. |
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| A simple addition transforms the taste of this old favorite. Can be increased as desired, but cook without crowding, in batches if necessary. |
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| A simple dough that always turns out great. |
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| Rich and flavorful, the cheese sauce is just the right touch for this tasty fish entrée, served bubbly and brown from the broiler oven. |
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| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
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