Flaky, short pastry dough made with butter and some shortening but no eggs. Used for fruit and nut pies and quiche.
a flaky pastry that can be used for both sweet and savoury dishes, including pies, tarts, quiche, etc.
Pate brisee, as it is called in French, is a rich, flaky dough or shortcrust pastry. It is a simple and most versatile pastry, used for savoury dishes such as flans, tarts and quiches.