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 and crumbles easier when eaten. It can be made with a mixture of fats, such as butter, margarine, and shortening, but the total amount of fat should be 1 part to 2 parts flour. More fat can be added for a richer taste but it will also make the dough harder to work with. The amount of fat used in short crusts is generally in higher proportion than what is in a flaky crust. A basic recipe and instructions for short crust are shown below.
Mixing the Ingredients
After the dough has been chilled it can be rolled out in the same manner as a flaky pie crust. See Single Pie Crust - Rolling the Pie Crust for instructions. Rolling out the dough will work best if the work surface is cool. Cool the work surface by placing a bag of ice on the work surface before rolling the dough.