In this recipe, you're introduced to pate brisee - a more crumbly crust that uses less sugar than the pate sucre. That's what makes it perfect for pies. You can make your pate brisee in a food processor or by hand -- it's up to you. For dough like this (biscuit and pie dough), a huge part of your success relies on how well you cut the butter into flour. This involves cutting the butter into small pieces so that when they melt, it makes a light, flakey crust. Instead of creaming the butter, you work the whole pieces into it. Important tips to remember: work quickly, work with cold butter and don't overwork the flour.