Shortcrust pastry. Crossword

The proportion of fat to flour?
Used to bind the dry ingredients together?
The type of flour used, because of its gluten content?
This ingredient strengthens the gluten.
water used for shortcrust pastry should be this temperature?
This type of fat will add colour to shortcrust pastry?
Fat is used to do this in shortcrust pastry?
Doing this too much to the pastry will make it tough and hard to handle
Add too much water and the pastry will be this?
Baking the empty pastry case first before filling, is called, baking the pastry ........
salt add this to pastry?
Bush with egg or milk or sugar
When making the pastry, rub in the fat into the flour until the mixture looks like these
The texture of shortcrust pastry
Sieving the flour introduces this substance and makes the pastry lighter
Prevent this forming when making shortcrust pastry?