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Pore Over vs. Pour Over

short pastry


a type of pastry made with butter or other fat and that does not puff when baked, often used for tarts or pies; also called short crust , shortcrust pastry


For short pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.

Word Origin

by 1747

Usage Note

cooking's 21st Century Lexicon
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