A baked product made of flour, shortening and water and sometimes eggs and/or milk may be used.
A mixture consisting of flour, water, and fat, primarily employed in the creation of pies and tarts.
Pastry, an enticing creation, comes to life through the harmonious combination of flour, water, and shortening, transformed into a delectable baked delight. Its nature can be tailored to suit both sweet and savory purposes, depending on the desired application for pies or tarts. The unique character of pastry arises from the choice of shortening, be it butter, vegetable shortening, lard, suet, or oil. The proportion of shortening employed plays a role in determining the texture of the crust, as more shortening yields a “shorter” and more delicate result. Additionally, the method employed to incorporate the shortening into the flour adds its own nuance to the final product. Whether it involves cutting in, rubbing in, rolling in, or melting and stirring in, each technique contributes to the distinct character of the pastry. As a testament to the artistry of baking, pastry holds a special place, offering a world of culinary possibilities and endless enjoyment for both sweet and savory palates.