Pâte Brisée / French Shortcrust Pastry

The authors explain that the typical English shortcurst pastry normally contains equal amounts of butter and lard. They do not (explicitly) explain, though, that English shortcrust pastry usually doesn't contain eggs - at least that is what I have read somewhere. This one does.

I had the idea that the addition of the egg made it more difficult to spread the dough in the baking dish; the result however, was very delicious. I think that a typical English shortcrust pastry is slightly more crumbly, other than that it is difficult to tell.