Talk:Shortcrust pastry

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Ingredients[edit]

Flour Butter Salt Water —Preceding unsigned comment added by 86.129.188.249 (talk) 18:02, 16 November 2008 (UTC)[reply]

Pâte brisée[edit]

Pâte brisée redirects here, but the article describes American pie dough, not the very different French pâte brisée. Can someone free up the pâte brisée page so I or someone else can correct the error? — Preceding unsigned comment added by 68.84.78.86 (talk) 00:10, 18 August 2011 (UTC)[reply]

I've added a section mentioning pâte à foncer and pâte brisée (although the article could probably do with being rearranged to avoid giving one type of shortcrust pastry undue prominence). Giving the similarities between the different shortcrust pastries it makes sense to keep it to a single article at this time. —Stephen Morley (talk) 07:36, 3 June 2012 (UTC)[reply]

half fat to flour?[edit]

Which is halved the fat or the flour? Is it 2 to one fat to flour or 1 to 2 fat flour? — Preceding unsigned comment added by 2601:7:8500:982:14E9:E75:6333:CC1C (talk) 05:02, 3 April 2015 (UTC)[reply]

1 to 2 fat flour. --Ef80 (talk) 17:23, 26 February 2016 (UTC)[reply]

"shorty"?[edit]

I removed the alternative name "shorty" from the info box, because that's just plain silly.--345Kai (talk) 05:58, 19 June 2017 (UTC)[reply]

Infobox[edit]

Hi there, I just edited this article because the food infobox template had gotten broken somehow. Please let me know (or make the relevant changes) if I removed anything that should not have been removed. Thanks! Leyarburns (talk) 19:52, 26 September 2018 (UTC)[reply]

Thanks for that, Leyarburns. It turns out that a bit more of the article had gotten screwed up today, so I reverted the rest of the damage. You can see what happened by clicking the "History" tab on the article and looking at the last few items. (If you've not seen that before, then click "prev" and "curr" on the first few rows, and I'm sure you'll figure it out.) WhatamIdoing (talk) 04:38, 27 September 2018 (UTC)[reply]

Thank you! I had looked through the history but somehow missed the entry that actually had the vandalism and only noticed the broken template. Leyarburns (talk) —Preceding undated comment added 19:21, 28 September 2018 (UTC)[reply]

Image[edit]

That is a pretty sad image for shortcrust. It looks only vaguely like it. Steepleman (t) 06:33, 3 August 2019 (UTC)[reply]

Shortcrust "referring" to gluten chain length[edit]

The first half of this sentence sounds like it's saying the word "short" itself in "shortcrust" is etymologically a reference to gluten chain length. "Short" refers to one of the definitions of the word, "flaky; crumbly" first attested from the early 15th century, likely not in reference to gluten chain length. This sentence should be rephrased somehow. Therismos (talk) 03:04, 17 August 2019 (UTC)[reply]

hebrew language link missing[edit]

he:בצק פריך

I could not add somehow. please someone add it Jazi Zilber (talk) 18:06, 9 August 2020 (UTC)[reply]