Short Crust
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Cut the shortening into the flour until it resembles fine breadcrumbs.
Add the salt and mix well.
Gradually add cold water to form a stiff dough, working it slightly until smooth.
Roll and bake
Roll out the dough and use as required.
Bake in a hot oven at 400°F (200°C).
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
What each ingredient does
- All-purpose flour
- Forms the structure of the pastry when combined with water.
- Shortening
- Coats flour particles to keep the pastry tender and short, and adds flakiness.
- Cold water
- Binds the flour and fat into a dough that holds together when rolled.
The step that matters
Gradually add cold water to form a stiff dough. Adding water slowly and keeping it cold limits gluten development, so the pastry stays tender rather than tough. Overworking the dough also toughens it.
“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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