Shortcrust pastry is probably the most well-known type of pastry dough, and for good reason - it's easy to make and can be used for a wide range of sweet and savory treats. It's the perfect all-purpose dough, great for everything from apple pies to chicken pot pies. With a simple mixture of flour, butter, and water, you can whip up a batch in no time.
In contrast, flaky pastry is a bit more high-maintenance, but the payoff is well worth it - who can resist the allure of a perfectly flaky croissant or puff pastry? This type of dough requires a bit more finesse, with layers of butter and dough that need to be carefully rolled and folded to achieve that signature flaky texture.
Then there's yeast-based pastry, which is perfect for those who love a good bread or danish pastry. This type of dough uses yeast to give it a light, airy texture, and is often flavored with spices and herbs to give it an extra boost of flavor. Whether you're making a coffee cake or a babka, this type of dough is sure to impress.
Pastry Crust Types at Michael Birdwood blog
