Scones are made from a shortbread crust variation. To make a dense yet crumbly pastry, you would need a generous amount of shortening.
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
shortcrust pastry
Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled
there is really no answer
Pie. That is all.
No - though either could be used for baking a savoury pie or dessert. Shortcrust pastry has a higher proportion of fat to flour and requires more careful handling. For a dessert there is usually a good proportion of sugar added to shortcrust pastry. It is easy to make at home. Flakey pastry is made by a process of rolling and folding so that a pastry with thin layers of pastry separated by a thin smear of fat is produced. It is much more cost-effective to buy this type of pastry. It keeps in the freezer and is easier to handle than short crust. It has no sugar in it so can be used for either sweet or savoury pies. Flakey pastry can rise impressively during cooking and by glazing it with egg-wash it can bake to a glossy golden brown. You needn't line a pie dish with it. You can simply fill the dish with the filling and roll just a flakey pastry top, slash and glaze it before putting it in the oven. When serving you can lift off the whole top, portion it, and serve a piece of pastry to each guest along with the spooned-out filling.
The quick answer is that shortcrust pasty is ideal for holding runny ingredients, such as the filling for a lemon pie.
Because making and using shortcrust pastry requires skill, which makes it useful for learning purposes. It is also the basis of many other recipes, which means it is essential to learn how to make and use it.
Yes, you may use short crust pastry as a base for pizza. In fact, it is much healthier and convenient to use short crust pastry than finding a pizza dough. Using of short crust pastry do not need to blind bake it, however you have to brush it with egg to give the crust a glazing . You may also consider to roll up the edge to make it like a pizza dough puffing up, similarly brush the edge of the short crust pastry to give the extra crunch and glaze.
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.