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Are you confused between the different types of crust for pies and tarts? Do you wonder which one to use and when? Well, in this lesson we will learn the differences between the different types of crust and when to use them.
Most often, you would use a crust to make a pie or a tart. Technically, they are the same in the sense that they all have a shell and a filling. Also, the basic ingredients to make these crusts are usually flour and butter with a few other additions for binding. And, while they are similar, they are not exactly the same. And, That's exactly where things get confusing.
There are three main crusts:
Pie Crust
Pie Crust
A pie crust is a basic pastry dough using flour, butter, and water as the main ingredients. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. In addition, it uses water to combine the ingredients and has a delicate and flaky texture.
Sweet pie crust (short crust)
Sweet pie crust (short crust)
Is the same as the above pie crust but sweeter. Sucrée means sweet in French. It also uses the same ingredients and method with the addition of a little sugar. And, it uses egg yolk as the binding agent. As a result, it's crumblier rather than a flaky crust. Short crust is often used for sweet tarts with sweet fillings. And yet, it can also be used for some pies, quiches and savory treats.
Rich short crust (sweet cookie crust or shortbread crust)
Rich short crust (sweet cookie crust or shortbread crust)
Rich short crust pastry, is your dessert pastry and very much like a cookie crust. In addition, it has a higher percentage of sugar. Sablee means sandy or grainy. It uses a shortbread style creaming method in which sugar and butter are creamed together. As a result, the dough is very tender and crumbly, similar to shortbread. Also, almond or nut meals are often used to enhance the sandy texture of this dough.
Rich short crust pastry, is your dessert pastry and very much like a cookie crust. In addition, it has a higher percentage of sugar. Sablee means sandy or grainy. It uses a shortbread style creaming method in which sugar and butter are creamed together. As a result, the dough is very tender and crumbly, similar to shortbread. Also, almond or nut meals are often used to enhance the sandy texture of this dough.
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