Shortcrust Pastry

The word brisée translates into English as “broken” and refers to the friable or crumbly nature of the dough. Pâte brisée gets its texture largely from its high percentage of butter, which has the effect of limiting gluten growth. The relatively minimal mixing and kneading of the dough also contributes to its friability. Pâte brisée is used mainly as a base for tarts, pies, and quiches.