Here's How A Bake-Off Star Gets Perfect Shortcrust Every Time

"Because the butter used in shortcrust pastry needs to stay cool to keep it tender (or "short" instead of rubbery), some people prefer to mix their dough in a processor or stand mixer."

""I recommend mixing by hand, as this helps you avoid overworking the dough and keeps gluten development to a minimum, resulting in a crumbly, flaky texture," he said."

""Another key tip is to blind bake your pastry case before adding the filling. This guarantees the base is cooked properly and helps avoid the dreaded so"

Shortcrust pastry relies on flour, butter, and water, with cold butter keeping the texture tender or "short" rather than rubbery. Hand mixing helps avoid overworking the dough and limits gluten development, producing a crumbly, flaky texture. Food processors and stand mixers can reduce heat transfer from fingers but may increase the risk of overdevelopment. Excess gluten turns shortcrust chewy rather than crumbly. When making pies, the filling can prevent the base from cooking quickly and remain wet; blind baking the pastry case before adding filling ensures the base cooks properly and prevents soggy bottoms.

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