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Short crust pastry.
Traditionally short crust pastry, but now they are also made with puff pastry.
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
Just let the pastry warm up out of the fridge until it is soft enough to role, it will be fine.
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
what the hell you didnt answer it
It is called a Linzer Torte :)
Steak and ale in a short crust pastry
Flavour is how it tastes. Texture is how it feels.
Butter is what makes pastry "short" (or, "light and crumbly"). It also adds the characteristic "richness". In puff pastry and flaky pastry, butter is wholly responsible for the leavening effect. When you think about it, a shortcrust pastry recipe, minus the butter is essentially the recipe for a water biscuit/cracker. Comparing these two things may help you see what difference butter has on a recipe.
its when you cook the pastry empty first, THEN add your filling. so basically baking pastry on its own.
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p