Editing Shortcrust pastry (section)

==Techniques ==
In preparing a shortcrust, the fat and flour are "cut" into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust.<ref>{{Cite book |last=Burgoyne |first=John |year=2004 |title=Baking Illustrated: A Best Recipe Classic |edition=1st |others=Photographers: Carl Tremblay and Daniel Van Ackere |location=Brookline, Mass. |publisher=America's Test Kitchen |isbn=0936184752 |oclc=54454496}}</ref> Water is only added once the fat and flour are thoroughly combined. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.<ref>{{Cite thesis |last=Cheaib |first=Rana |title=A Method for Predicting Baking Performance Through Evaluation of Short Crust Dough |url=https://lup.lub.lu.se/student-papers/search/publication/5469986 |archive-url=https://web.archive.org/web/20240722052443/https://lup.lub.lu.se/student-papers/search/publication/5469986 |url-status=live |archive-date=22 July 2024 |degree=Master's |location=[[Malmö]], Sweden |publisher=[[Lund University]] |oclc=1012890806 |access-date=22 July 2024 |language=en}}</ref> This may be achieved with the use of a [[food processor]], a specialized kitchen utensil called a [[pastry blender]], or through various alternatives, like a pair of [[table knife|table knives]] held in one hand, or smearing the flour and fat together using the heel of the hand in a method known as {{lang|fr|fraisage}}.<ref>{{cite web |title=What is fraisage, and how do I use it for flaky pie dough? |url=https://www.kingarthurbaking.com/blog/2022/07/06/what-is-fraisage-and-how-do-i-use-it-for-flaky-pie-dough |access-date=2022-01-09}}</ref>

In addition to over-warming the dough, overworking it is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. Flour made from low protein soft wheat, like [[cake flour]], is used for pastry making because it does not become overworked and tough as easily as bread flour.

=== Decorative techniques ===
[[File:Pie crimper, United States, 1800s, whale ivory, baleen - Peabody Essex Museum - DSC07245.jpg|thumb|Pie crimper from the 1800s]]
[[File:Walnut tart close-up - Aviv (4714494928).jpg|thumb|Closeup of peekaboo lattice]]

A pie crust edge is often [[Crimp (pastry)|crimped]] to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking.<ref name=":0">{{Cite book |last=Pfeiff-Boschek |first=Karin |date=2019 |title=Elegant Pie: Transform Your Favorite Pies into Works of Art |url=https://books.google.com/books?id=2c64DwAAQBAJ&q=lattice |publisher=Andrews Mcmeel+ORM |isbn=978-1-5248-5935-0 |language=en}}</ref><ref name=":1">{{Cite web |last1=Vaughn |first1=Kelly |last2=Spencer |first2=Gloria |date=16 October 2023 |title=These Showstopping Pie Crust Designs Will Take Your Pies to the Next Level |url=https://www.marthastewart.com/7972106/creative-pie-crust-designs |access-date=2024-04-23 |website=[[MarthaStewart.com]] |language=en}}</ref> Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with a tool.<ref name=":1" /> 

A pie's top crust is often pierced to allow steam to escape and to provide visual interest.<ref name=":0" /> Piercing can be done with a knife or by using one of several techniques such as [[Lattice (pastry)|latticing]].<ref name=":0" /><ref name=":1" /> Latticing involves interweaving strips of pastry. It can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits , a technique known as a "peekaboo" lattice.<ref name=":0" /><ref name=":1" />

{{Gallery|title=Latticing a piecrust|align=center
| File:Bacon fat pie crust - 33042285405.jpg
 | Bottom crust
 | alt1=
|File:Making the quintessential apple pie.jpg
 |Filled crust
 | alt2=
 |File:Starting a herringbone lattice crust.jpg
 |Starting latticework
 | alt3=
 |File:Making a herringbone lattice crust.jpg
 |Latticing
 | alt4=
 |File:Making a herringbone lattice crust - 33000534956.jpg
 |Latticing continues in a [[herringbone pattern]]
 | alt5=
 |File:Making a herringbone lattice crust - 32915837831.jpg
 |Latticing finished
 | alt6=
 |File:Making a herringbone lattice crust - 33042285835.jpg
 |Crimped crust, ready for baking
 | alt7=
  |File:Quintessential Apple Pie with Bacon Fat Crust.jpg
 |Baked herringbone lattice piecrust
 | alt8=
}}