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Pâte Brisée is another classic French version of pie or tart dough. It's similar to pâte à foncer, except that it should not have sugar according to the strict classical definition, even though it may include egg yolks. It can be used for either sweet or savory tarts. It's very flavorful due to the high percentage of butter in it.

17 oz pastry flour (or all pupose)
2 tsp salt
10.5 oz butter, cold and cut into chunks
3.5 oz cold water

Mix the flour and salt, then blend in the butter til the mixture resembles course cornmeal (for a mealy crust). Add the water and mix just until everything is gathered into the dough. refrigerate for at least 4 hours.

Pàte sucrée is the definitive French tart dough for sweet desserts. It translates as "sugar dough" because if its higher sugar content. It is generally made with the creaming method and bakes up nice and crisp. Blind baking is advised.

16 oz bread flour
5.5 oz powdered sugar
.5 tsp baking powder
7 oz butter
3.5 oz eggs (about 2)
.5 tsp vanilla extract

Sift the flour, sugar, and baking powder. Place in the bowl of a stand mixer, and blend in the butter to a mealy consistency (looks like course cornmeal). Add the eggs and vanilla extract and mix just until everything is gathered into the dough. Refigerate for at least 4 hours.