Pate brisee
Pate brisee is the French equivalent of shortcrust pastry, made with a higher proportion of butter and sometimes enriched with egg, giving a crust that is richer and more tender than a standard shortcrust.
Where a basic shortcrust uses fat at half the weight of the flour, pate brisee typically pushes the butter higher, and some versions bind with egg or egg yolk instead of water alone. The method is the same: cut or rub the cold butter into the flour, add just enough liquid to bring it together, and rest it well.
It is the standard case for French savoury tarts and works well for chicken pies where you want a crisp, buttery crust that still slices cleanly. Because of the extra fat it softens quickly at room temperature, so keep it cold and work fast.