SHORTCRUST Meaning and
Definition
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Shortcrust is a term used to describe a type of pastry dough that is commonly used in baking savory and sweet dishes. It is characterized by its crumbly and delicate texture, which is achieved by incorporating a high-fat content, generally butter or a combination of butter and a solid vegetable fat, into the dough.
Shortcrust pastry is made by combining flour, fat, and a small amount of liquid, usually water, until a crumbly mixture forms. The fat is typically cut into the flour using a method called "rubbing in," where the fat is worked into the flour with the fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. The liquid is then added gradually and mixed until the dough comes together.
Once the shortcrust pastry dough is formed, it can be rolled out and used to line pie or tart pans, creating a base for various fillings. It can also be used to make individual tartlet shells or used as a covering for savory meat pies. The dough is known for its ability to hold its shape and provide a flaky, yet tender and crumbly crust when baked.
Shortcrust pastry is versatile and can be used in both sweet and savory preparations. In sweet dishes, it is often used as the base for fruit pies, tarts, or tartlets. In savory dishes, it serves as a delicious casing for meat pies, quiches, or pot pies.
Overall, shortcrust is a pastry dough that is revered for its crumbly and delicate texture, making it a favorite choice for a wide range of baked goods.
Common Misspellings for SHORTCRUST
- ahortcrust
- zhortcrust
- xhortcrust
- dhortcrust
- ehortcrust
- whortcrust
- sgortcrust
- sbortcrust
- snortcrust
- sjortcrust
- suortcrust
- syortcrust
- shirtcrust
- shkrtcrust
- shlrtcrust
- shprtcrust
- sh0rtcrust
- sh9rtcrust
- shoetcrust
- shodtcrust
Etymology of SHORTCRUST
The word "shortcrust" is derived from combining two terms: "short" and "crust".
The term "short" in cooking refers to a pastry that is crumbly or tender in texture due to the high proportion of fat to flour. In this context, "short" comes from the Old English word "sceort", meaning "crisp" or "shortbread-like". It was used to describe the texture of pastries that were made with a higher ratio of fat (such as butter) to flour, resulting in a delicate and crumbly texture.
The term "crust" refers to the outer layer or shell of a baked item, including pastries. It goes back to the Old French word "crouste", which means "hard outer shell" or "crust".
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