Shortcrust Dough is an unsweetened, unleavened dough used to make tarts, pies, and cookies; it goes by several French names, including pâte brisée (meaning “broken dough”), pâte à foncer (“darkened dough”), and pâte sablée (“sandy dough”). Unlike pie dough, whose texture depends on cold butter, shortcrust is made with room-temperature butter that is more fully mixed in, creating a crumbly texture. The dough ratio is 8 FLOUR : 4½ FAT : 1¾ EGG.
