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Shortcrust Pastry
Pies and Pastries

A crust of pastry made short with butter or other fat. Typically 8 oz plain flour to each 4 oz of butter or lard and enough milk to make a dough.

Known at least since Hannah Glasse 'The Art of Cookery' (1774); "Make a short Crust, roll it thick." (OED)

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