Why should short crust pastry be handled as little possible?

Short crust pastry should be handled as little as possible for these key reasons:

* Gluten Development: Short crust pastry relies on a high fat content (like butter) to create a tender, crumbly texture. Overhandling the dough causes gluten to develop, which makes the pastry tough and chewy.

* Warmth: The heat from your hands will melt the butter in the pastry. Melted butter leads to a tougher, less flaky pastry.

* Uniformity: Less handling helps ensure the butter is evenly distributed throughout the dough. This even distribution is crucial for achieving a consistent, flaky texture.

Here's what to do instead:

* Use a light touch: When mixing the dough, use your fingertips to gently rub the butter into the flour.

* Don't overwork it: Stop mixing as soon as the dough comes together.

* Chill thoroughly: Refrigerate the dough for at least 30 minutes before rolling it out. This allows the butter to firm up again, preventing it from melting when you work with it.

By following these tips, you'll be able to create a delicious and flaky short crust pastry!