Shortcrust pastry is a no roll pie crust used in many Argentine pies. Known as “masa sablee” or “masa quebrada” in Spanish, or “masa frola” in Argentina, this shortcrust pastry has a moist yet crumbly texture due to the amount of butter and sugar. Lemon zest and extract are also added to make the pie crust more flavorful than most. If you hate rolling out pie crust, then this shortcrust pastry recipe is the perfect pie crust for you.
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