If in some ways shortcrust pastry could be confused with puff pastry, in reality, the two things are absolutely not comparable to each other. The main applications of shortcrust pastry within French cuisine are those relating to the preparation of confectionery specialties, or even to create tasty and inviting savory pies. When preparing shortcrust pastry, however, we must not ignore the fact that it is necessary to use a suitably cooled rolling pin, to prevent it from being too hot at the end of the process.