Pâte sucrée (pronounced pat-sue-cray) is the sweet, crumbly dough that gives tarts a sturdy, tender base for custards, creams, and fruits. When it's made well, pâte sucrée has the crumbly texture of a buttery sable cookie. It tastes like shortbread, but is able to support even the heaviest filling without falling to pieces.
'pie crust' on Serious Eats
Nothing instills fear in novice home bakers more than the prospect of making a pie crust from scratch, which is why many people turn to Jiffy's boxed mix. We test it to find out how it stands up.