A pie crust is a basic pastry dough using flour, butter, and water as the main ingredients. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. In addition, it uses water to combine the ingredients and has a delicate and flaky texture.
Pâte Sucrée
This is the same as the above pie crust but sweeter. Sucrée means sweet in French. It also uses the same ingredients and method with the addition of a little sugar. And, it uses egg yolk as the binding agent. As a result, it's more crumbly rather than a flaky crust. Shortcrust is often used for sweet tarts with sweet fillings. And yet, it can also be used for some pies, quiches and savory treats.
