Name: Short Crust for Fruit Pies and Tarts
Ingredients: ½ pound flour; 6 ounces butter (or margarine); ½ teaspoon baking powder; ¼ teaspoon salt; milk or water (as needed); 1 ounce castor sugar (optional)

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Short Crust for Fruit Pies and Tarts

Ingredients

Directions

Mix the baking powder and salt with the flour.
Add the butter and rub it into the flour until fully incorporated.
Add enough milk or water to form a stiff paste.
Roll out the dough.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour: Provides the protein that forms gluten, giving the dough its structure.
Butter: Coats flour particles so the crust stays short and tender rather than tough.
Baking powder: Releases gas as it reacts, giving the crust a light rise.

The step that matters

Adding the liquid. Add the liquid gradually, only enough to form a stiff paste. Too much water lets gluten develop, making the crust tough rather than short and crumbly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Short Crust for Fruit Pies and Tarts