Editing Shortcrust pastry (section)

==Types==

* ''Pâte à foncer'' is a French shortcrust pastry that includes [[Egg (food)|egg]]. Egg and butter are worked together with a small quantity of [[sugar]] and salt before the flour is drawn into the mixture and cold water is added to bind it.<ref name="roux">{{cite book
| last          = Roux
| first         = Michel
| author-link    = Michel Roux
| title         = Pastry
| orig-year      = First published 2008
| year          = 2010
| publisher     = Quadrille Publishing
| location      = London
| isbn          = 978-1-84400-827-8
| pages         = 20–23
| chapter       = Shortcrust pastries
}}</ref>
* ''[[Pâte brisée]]'' is similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter – up to three-fifths the quantity of flour. Very often it is made with no sugar, as a savoury crust for pies.<ref name="roux"/>
* '' Pâte sablée'' is made with more sugar, which sweetens the mix and impedes the [[gluten]] strands, creating a pastry that breaks up easily in the mouth. An alternative is a gluten-free pastry.
* '' Pâte sucrée'' has the same ingredients as ''pâte sablée'', but the butter is creamed with the sugar and the eggs before the flour is folded in. This mixes the butter more evenly, which makes the dough puff much less, creating a more "snappy" and dry pastry, instead of the crumbly texture of the previous doughs.