Pâte Brisée

The French term pâte brisée refers to a type of pie dough or tart dough that is made without any sugar; in English, this is sometimes called mealy pie dough. Pâte sucrée, on the other hand, is a sugar dough, or short dough, that is used for the same applications. Both are known as 1, 2, 3 doughs, although the formulas differ. Pâte sucrée is made with 1 part sugar, 2 parts fat, and 3 parts flour by weight. Pâte brisée is made with 1 part liquid (typically water), 2 parts