pâte brisée

Pronunciation: [paht bree-ZAY]

A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches and barquettes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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