Shortcrust pastry is a type of
pastry often used for the base of a
tart,
quiche or
pie. It does not puff up during
baking because it usually contains no
leavening agent. It is possible to make shortcrust pastry with
self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Many shortcrust pastries are prepared using
vegetable shortening, a
fat food product that is solid at room temperature, the composition of which tends to create crumbly, shortcrust-style pastries and pastry crusts.