Help with shortcrust?
I wanted to make a meat pie in a 4.5-springform pan, so I made a shortcrust that called for adding an egg to a basic pie crust recipe. (I understand that the egg is supposed to make the crust less absorbent, but I don't know if that is true.) Although I often make basic pie crusts without egg very successfully, this shortcrust really was a bomb. Tough as leather and very difficult to roll out. Cooked up like a brick. Can anyone help me with a better techniques, or with a recipe for meat pie crust that is fool-proof? Is there a website you know of that discusses dough/shortcrust issues in detail?