Shortcrust pastry

Shortcrust pastry refers to a crumbly unsweetened dough made by rubbing butter into flour before adding water, worked as little as possible to keep it crisp. Neutral in flavor, it lines savory tarts, quiches and pies, as well as certain fruit tarts. The butter coats the flour and limits gluten development, ensuring the short, sandy texture that gives the pastry its name.