Shortcrust pastry is a basic dough typical of French cuisine, widely used for the preparation of desserts, for covering ...

I prefer shortcrust or a cookie crust for baked-then-chilled pies like pumpkin or custard. Chilled pies like lemon meringue, key lime, and chocolate silk: Shortcrust pastry and cookie crusts are best.

Plain shortcrust pastry For a less rich pastry, use 80g butter and 45g lard and omit the egg yolks. It may be necessary to add up to 1 tbsp extra water. Sweet rich shortcrust pastry: Add 2-3 tsp ...

Bakeproof: Never-fail shortcrust pastry Meet our everyday baker, Anneka Manning. Each fortnight, she'll be sharing her baking rituals, modern and ancient, and baking techniques from around the world.

LECCE, Italy — Warm, crumbly and traditionally filled with a silky, lemon-scented custard, pasticciotto is a shortcrust pastry from Puglia, the southern region of Italy that forms the heel of ...