Borrowed from French pâte brisée (literally “broken dough”).

Why is it called Pate Brisee?

Borrowed from French pâte brisée (literally “broken dough”).

What is the difference between pate Brisee and puff pastry?

In France this same dough is called pate brisee, which means broken – as in crumbly dough. Puff pastry is also a mixture of flour, fat and liquid, but the elements are deployed differently: First, you combine those three ingredients well into a smooth, supple dough.