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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.
Wiki User
∙ 11y ago
Wiki User
∙ 13y agoShortcrust pastry is very different to scone dough; pastry has far more fat proportionately, and not enough liquid. Scones also require an egg in the batter, and raising agents (sodium bicarbonate etc..) hence shortcrust pastry mix cannot be used for making scones.
Wiki User
∙ 11y agoI would say no, as shortbread is a type of soft kinda biscuit pastry, but shortcrust i think is used for pies, so unless you pie crust cookies i would say no =P
A typical shortbread mixture differs to shortcrust pastry in the fact that shortbread is constructed so that the dough stays really crumbly until it is pressed by hand into the required tin/mold. (Before shortbread 'dough' is molded it should really resemble crumble topping rather than a dough). Also, shortbread mix contains sugar whereas normal shortcrust pastry never contains sugar.
Shortcrust pastry has a marginally higher water content than shortbread so that the pastry is actually a 'dough' as opposed to a 'crumble'. This allows it to be rolled out as opposed to pressed into shape.
It is also worth noting that although shortbread is traditionally made from flour, butter, sugar and water, it is becoming more common to use some cornflour in the recipe to aid crumblyness/ protect against "overworking" the dough (which allows gluten strands to form and result in a non-crumbly biscuit).
This means that the main reason why it would be difficult to substitute shortbread mix for shortcrust pastry is that it does not roll out well, and if you were to try and press it into a tart ring for baking you would have to ensure the tin was lined very thickly, to reduce the propensity for it to crack and crumble. It would probably result in an inelegant looking tart shell.
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Why do sausage rolls use shortcrust pastry?
there is really no answer
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Why does lemon pie use shortcrust pastry?
The quick answer is that shortcrust pasty is ideal for holding runny ingredients, such as the filling for a lemon pie.
What pastry is used for corned beef pie?
shortcrust pastry
Can you put shortcrust pastry in the fridge?
Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled
What food's can you make with shortcrust pastry?
Pie. That is all.
6 What ingredients are in a recipe that says use 200g of shortcrust pastry?
go to the website culinarywiz.org/short/crust=200g/pastrey
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
Why learning on shortcrust pastry?
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.
What is an example for shortcrust pastry?
* tarts (jam,treacle etc.) * cornish pasties * pies
Is shortcrust pastry the same as puff pastry?
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.
What is the difference between puff and shortcrust pastry?
hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.
