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Shortcrust pastry is a rich and versatile dough that can be used to make sweet or savory pies. It is characterized by its crumbly texture after baking. There are several variants such as brisée, frola, sablée, or sucrée, which differ in their ingredients and preparation methods but share their flakiness. Shortcrust pastries need to rest in the cold before use to facilitate rolling out.

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