Shortcrust pastry

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or meat pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the ratio of the two fat products is half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture.
Techniques.
In preparing a shortcrust, the fat and flour are "cut" into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust. Water is only added once the fat and flour are thoroughly combined. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. This may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand.
Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. Weak protein flour like cake flour is used for pastry making because it does not become overworked and tough as easily as bread flour.