Shortcrust is a type of pastry commonly used for making pies and tarts. It is characterized by its crumbly texture, which is achieved by using a higher fat-to-flour ratio. The fat, often butter, is cut into the flour until the mixture resembles coarse crumbs, creating a tender and flaky crust when baked. This pastry can be made in two main styles: sweet shortcrust, which includes sugar for desserts, and savory shortcrust, which is used for quiches and meat pies. Shortcrust is versatile and can be blind-baked or filled with various ingredients, making it a staple in many cuisines.