Shortdough Pastry

Store raw dough tightly wrapped in the refrigerator for a few days or freeze for longer storage. Baked shortdough can be stored at room temperature for a day or two.

For the best texture, avoid overworking the dough. Mix just until combined.

Chilling the dough before rolling helps prevent shrinkage and makes it easier to handle.

Blind baking the crust before adding a filling can prevent a soggy bottom.

Sweet fillings: fruit tarts, lemon meringue pies, custard tarts, sweet cheese fillings.

Savory fillings: quiches, savory tarts with vegetables and cheese.

Cookies: can be shaped and baked as simple, crumbly shortbread cookies.

Overmixing the dough, which develops gluten and leads to a tough pastry.

Not chilling the dough sufficiently, resulting in a crust that shrinks during baking.

Using a warm pastry, which makes it difficult to roll and prone to tearing.