Pâte brisée is French for short cut pastry.
It is made from equal parts fat (butter, lard, margarine or shortening) and flour, which is worked together and then bound with a small amount of water or egg yolk.
A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes. The pastry can also be made with or without a small quantity of sugar (about 1 tablespoon or to taste).