Shortcrust pastry is a type of pastry made from a mixture of flour, fat, and water. It is known for its crumbly texture and is commonly used as a base for both sweet and savory dishes, such as pies and tarts. The fat, usually butter or shortening, is cut into the flour until it resembles breadcrumbs, and then water is added to form a dough. This pastry is versatile and can be rolled out to fit various baking dishes. It is often pre-baked, or "blind baked," to prevent sogginess when filled. Shortcrust pastry is a staple in many cuisines around the world.