Ok I know tarts and crusts must call for cold butter, I read about kinds of pies such as the sablee or the brisee but I noticed some sweet tarts call for eggs in the crust, and others call for soften butter (room-temp)
What characteristics does that give to the dough and in what kind of pies does it require to have either one of them???
What characteristics does that give to the dough and in what kind of pies does it require to have either one of them???