If you’ve ever sunk your fork into a perfect tart—one with clean edges, a crisp texture, and a just-sweet-enough bite—there’s a good chance it began with one of France’s three iconic shortcrust doughs. These doughs, each with its own texture, technique, and temperament, form the foundation of pâtisserie, bridging the worlds of sweet and savory with buttery finesse.
Pâte Brisée, Pâte Sablée, Pâte Sucrée—What’s the Difference?
While they share flour, butter, and a French pedigree, each of these doughs brings something distinct to the table
Pâte Brisée (BROKEN DOUGH)
TEXTURE: Flaky and tender, plus a not-too-sweet flavor
USE IT FOR: Savory quiches, double-crust pies, or rich, creamy fillings that need a neutral crust
This is the classic—cold butter, minimal handling, and just enough ice water to bring it all together.…
