What is in shortening pastry?

Shortening pastry is a type of pastry that gets its name from its crumbly, "short" texture. It's made with a combination of ingredients that help create that texture:

Key Ingredients:

* Fat: This is the most important ingredient for creating a short texture. Shortening is traditionally used, as it has a high fat content and a neutral flavor. Butter, margarine, or even lard can also be used, but they will impart their own flavor to the pastry.

* Flour: All-purpose flour is commonly used, but you can also use pastry flour for a slightly more tender texture.

* Cold Water: Cold water is added to the dough, but only just enough to bind the ingredients together. Too much water will create a tough pastry.

The Science of Shortening:

The fat in shortening coats the flour particles, preventing the gluten in the flour from developing. Gluten is what makes dough elastic and chewy. When the gluten is prevented from developing, the pastry crumbles easily and creates that "short" texture.

Variations and Uses:

There are many variations of shortening pastry, often used in different ways:

* Sweet Pastry: This is used for making pies, tarts, and other sweet pastries.

* Savory Pastry: This is used for making savory pastries, such as quiche crusts, puff pastry, and sausage rolls.

Tips for Making Shortening Pastry:

* Keep everything cold: The key to making a good shortening pastry is to keep all of the ingredients cold. This helps prevent the gluten from developing.

* Don't overwork the dough: Overworking the dough will make it tough.

* Chill the dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes before rolling it out. This will help the fat solidify and make it easier to work with.