Definition of the word shortcrust pastry

The term "shortcrust pastry" originated in the United Kingdom during the 19th century. The word "short" in this context refers to the texture of the pastry, which is achieved by using a combination of fat and flour in the right proportions. This results in a pastry that is crumbly and short (meaning that it crumbles easily when pressed). The pastry is made by mixing flour, butter, salt, and (optional) cold water or vinegar until the mixture forms a dough. The butter is incorporated in a way that creates small, flaky pieces within the dough, a technique known as rubbing in or cutting in. This shortcrust pastry is then rolled out and used as a bottom crust for pies and tarts, as the flaky texture helps to contain the fillings while allowing air to circulate and cook evenly. In summary, the term "shortcrust pastry" refers to a versatile baking technique that produces a flaky, crumbly pastry used as a base for pies and tarts, originating in the United Kingdom during the 19th century.