Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.

Fat (as lard, shortening, butter or traditional 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 pie.

Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour.

The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture.

Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky.