If you like a crumbly crust you should definitely learn about shortcrust pastry.
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How to make shortcrust pastry
Hannah Klinger is a writer editor and content manager at Savory Magazine. She’s passionate about helping home cooks grow their confidence in the kitchen with hacks how-tos and guides to inspire them to try something new. She’s contributed to America’s Test Kitchen Cooking Light Food & Wine EatingWell and more.
There's no better time to brush up on your pastry knowledge than cake season (our favorite time of year!).
Shortcrust pastry is a French pastry with a crumbly biscuit-like texture. This style of dough is "short" because the amount of flour is usually twice the amount of fat making it easier to break apart than American pie dough (a closer ratio of flour to fat). Shortcrust pastry is primarily used for sweet and savory pies and quiche.
