Pie crust pastry
The pie crust pastry is a paste as a basis being used for the tart S salted or sweetened. It is characterized by its texture smooth and cracking, obtained thanks to the gluten and with the starch contained in the flour of corn. Its preparation imposes the use of soft butter, this one not mixing completely with the flour: the gluten will be able to then form with water an elastic network which will harden with cooking. If the preparation of the paste does not allow the formation of this solid crust, it is friable and will be rather known as sanded. As there is no consensus on the exact definition, the pie crust pastry generally indicates a paste made up mainly of flour and fat contents.
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