Thread: Shortening
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Old 02.09.2014, 14:56
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Re: Shortening

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Wait, for the pie or the sex?
Put it this way - I've never used goose fat in a pie.

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I don't know, but shortcrust might be a British term. Pie crust in the US generally refers to sweet pies and contains lard or a substitute.
The term short, refers to crumbliness of the pastry - the more short it is, the more crumbly it is. It barely holds together - the most crumbly example being - well - a crumble top; as in Apple crumble.

Also as in shortbread biscuits, which are, again, naturally crumbly.
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