Grain

Shortcrust

Shortcrust is a tender, crumbly pastry of flour, fat, and little or no water development—the standard shell for tarts, quiche, and many sweet and savoury pies. High fat “shortens” gluten so the bite snaps rather than chews; sweet shortcrust (pâte sucrée) adds sugar and often egg. Blind-baking sets wet-filled tarts. Rub fat into flour cold, rest the dough, and roll without overworking. Line tins, chill, dock, and bake with weights for dry fillings. Soggy bottoms come from underbaking or hot wet fillings poured into raw pastry—bake the shell far enough first.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Hot Water Crust

Pâte Brisée

Pâte Sablée

Pâte Sucrée

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 337

Amount per 100 g

Total Fat 2.42 g
Saturated Fat 0.51 g
Trans Fat 0 g
Monounsaturated Fat 0.5 g
Polyunsaturated Fat 1.26 g
Cholesterol 0 mg
Sodium 5.22 mg
Salt 0.01 g
Total Carbohydrate 68.5 g
Dietary Fibre 5.8 g
Total Sugars 1.03 g
Complex / starch 60 g
Protein 10.4 g
Water 12.2 g

Detailed nutrients

Energy 337 kcal
Water 12.2 g
Carbohydrates 68.5 g
- Sugars 1.03 g
- Starch 60 g
- Fibre 5.8 g
Protein 10.4 g
Fat 2.42 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.26 g
  - Omega-3 0.13 g
Vitamins 52.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.58 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 25.7 µg
- Vitamin C 2 mg
- Vitamin E 0.67 mg
- Vitamin K 1.7 µg
Minerals 333 mg
- Major Minerals 331 mg
  - Calcium 23 mg
  - Sodium 5.22 mg
  - Potassium 303 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.58 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 25.7 · vitamin-e: 0.67 · vitamin-k: 1.7 ·

Minerals

Sodium: 5.22 · Potassium: 303 · Calcium: 23 · Iron: 1.5 ·

Shortcrust of Pastry: composition reflects this culinary part relative to the whole ingredient.

History

1800

Shortcrust was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made shortcrust a familiar labelled form for home cooks.