together. The butter may be replaced by
vegetable oils, poultry fats — chicken, duck,
goose — and lard and beef tallow, depending
on the nature of the filling. The dough is
allowed to rest in the refrigerator to firm its
consistency for the subsequent rolling out and
shaping.
Pâte sucrée and pâte sablée — “sugar
pastry” and “sandy pastry” — are versions of
crumbly pastry made with sugar. The large
proportion of sugar in pâte sablée gives a
distinctly grainy character to the pastry.
One simple way to make crumbly pastry
crusts is to start with premade crumbs, bread
or cookie crumbs moistened with fat and
simply pressed into the pan before a quick
baking.
Flaky Pastries:
American Pie Pastry
The methods for making American-style pie