There are four types of pastry crusts: Flaky, Brisée, Sucrée, Sablée.
Flaky is the typical flaky American pie crust where the fat is cut into the crust ingredients. Brisée is a short, rich and flaky pie crust used for sweet and savory dishes like pies and quiche. It is usually made with very minimal or no sugar. Sucrée is also a French term and is a rich, sweet short pasty used for pies, tarts, and filled cookies. Sablée is a French term for sand and refers to a crumbly, shortbread type crust.