Three Pastry Mixing Methods

 1. Pale Brisee (Broken Dough)
          It is rich, flay dough containing flour, salt, butter, and ice water.  In French, pate brisee means broken pastry. Broken Pastry is referred to the flakes that broken off as one cut into this rich crust.

2. Pate Sucree (Sugar Dough)

          It is a French term for sweet or sugar dough. It resembles sugar cookie dough more that it does a flaky pie dough or Pate Brisee. The fat is creamed with sugar. These two ingredients act as tenderizers, interfering with the network of gluten and creating tender and rich pastry.

3. Pate Sablee (Sandy Dough)

          It is a French word means sandy dough and is very sweet, crumbly short dough used from sweet tarts and cookies. Of the three types of pastry dough, this dough contains the most sugar and is called sandy dough.