• PREP TIME | 30-60 MINS

Pate brisee, French for Can Tho, is most often used for tart and small pies. It is best for savory dishes because it is not a sweet dough. Also, pressing the dough into flat ovals or circles, rather than pulling it into a ball, allows it to chill even faster. If you have enough room, this is a great dough to freeze because it thaws so quickly! You only need to make it a couple of times to understand the cadence. Give it a try!


  • 2 cups all-purpose flour
  • 10 tablespoons cold butter cubed
  • 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 6 tablespoons ice water


  1. In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
  2. Add in vinegar and water, and process again until dough is moistened and pulls together in a mass.
  3. Turn dough out and pat into two discs. Wrap and chill dough for 15-30 minutes (or freeze for 10 minutes).
  4. Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill for 30 minutes (or freeze for 10 minutes).

Blind Baking

For recipes like my Feta and Tomato Tart which have ingredients with high water content, this pastry should be baked blind (pre-baked) to keep the bottom firm and not soggy.

  1. Preheat oven to 400°F.
  2. Lightly prick the bottom of the pastry crust and press aluminum foil into the crust. Fill with pie weights or dry beans. Bake for 5 minutes then reduce the heat to 350°F and continue to bake for 10 minutes.
  3. Remove the foil and weights and bake 10 minutes more or until lightly golden.