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.
Ingredients:
1 1/2 cups all-purpose flour
1/8 tsp. salt
1/2 cup shortening (chilled) |
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1/4 cup cold butter or margarine (cut into cubes)
4 to 5 tbsp. ice water |
Mixing the Ingredients
- Mix flour and salt.
- Add shortening and butter (or margarine) to flour. Rub fat into flour
by picking cubes up with thumb and fingertips of both hands. Rub flour
and fat together until the mixture resembles fine breadcrumbs.
- Add ice water one tablespoon at a time and mix with a rounded end
table knife. Stir briskly and add water until dough is just moist enough
to stick together. Check by picking up a small amount and pinching,
if it sticks, no more water should be added.
- Gather the dough together, gently press into a ball.
- Wrap the dough in plastic wrap and place in the refrigerator for 20
to 30 minutes before rolling out.
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.
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