Shortcrust-
Hard/tough pastry

Shortcrust-
Soft and crumbly

Shortcrust-
Shrunk pastry

Shortcrust-
Soggy pastry

Shortcrust-
Sunken pie

Shortcrust-
Speckled pastry

Shortcrust-
Blistered pastry

Flaky, Rough Puff and Puff pastries-
Too few layers

Flaky, Rough Puff and Puff pastries-
Fat running out during cooking

Flaky, Rough Puff and Puff pastries-
Shrinking pastry

Pastry is hard and tough

Pastry is blistered.

Pastry is fragile and crumbly when cooked.

Pastry is soggy in a pie