Shortcrust Pastry

Shortcrust Pastry
This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts and flans. There are several different ways of making shortcrust pastry. (See 'How to Make Perfect Shortcrust Pastry.') ...

Shortcrust Pastry A crumbly pastry that is ideal for pies and pasties.
Shuck To open the shell of an oyster with a small, thick-bladed knife.
Silverside A cut of beef.

Shortcrust Pastry (for quiche and savory pies)
From "Traditional French Cooking" by Larousse Curnonsky ...

Shortcrust pastry
Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for pies and pasties.
Shuck ...

Shortcrust pastry is the easiest type of pastry to make. It's also very versatile as it readily incorporates other flavourings. It can be used for sweet or savoury pies and tarts, pasties and other pastry parcels.

A shortcrust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies.
Pate Brisee:
A short crust pastry dough made with butter and eggs.

For the shortcrust pastry dough :
Sieve the flour and salt together. Cut the margarine with a knife.
Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency.

Ingredients: ready-made shortcrust pastry, creamed spinach (9 ounce box), onion (large), Feta cheese, grated Mozzarella cheese, Eggs, fluid ounce light cream, milk
spinach quiche 25 Recipe ...

This refers to the consistency required when fat and flour are combined to make shortcrust pastry, the mixture should be made up of small even-sized particles, eg rub the fat into the flour until it resembles fine breadcrumbs.
Waitrose ...

Healthy pastry dishes - easy pastry dishes
Main kinds of pastry are Flaky pastry, Puff pastry, Shortcrust pastry, Choux pastry, and Phyllo pastry.
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A sweet biscuit, fairly dense and rich in butter. Eaten on its own or used as a base for tarts. Shortcrust pastry ...

See also: Pastry, Short, Flour, Sugar, Dessert