For the life of me, I can't understand:
If Pate Brisee is generally used to make an Apple pie
Pate Sucre generally be used to make a Berry pie
Would Pate Sucre generally be used only in a tart pan for tarts
would Pate Sucre be used in any pan, tart or pie pan
I've watched my own videos and online videos, read cook books, it's still a mystery.