Shortcrust pastry

The fat is rubbed or cut into the flour so it coats the flour and stops long gluten strands from forming, which is what makes the pastry short, meaning tender and crumbly. Small pieces of cold butter left in the dough melt in the oven and leave flaky pockets. Only enough cold water is added to hold the dough together.

Resting the dough in the refrigerator before rolling relaxes the gluten and helps prevent shrinking. Pâte brisée is the French unsweetened version; pâte sucrée is sweetened and richer, made for dessert tarts.