a full video tutorial with four styles of pie crusts there is a perfect crust for each pie

Pate Brisee

no sugar, perfect for savory dishes, very flaky, but softer than the American style.  Also better baked with a filling, than blind baking
Course Dessert
Cuisine French
Keyword pastry, pate brisee, pie crust
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings - two 9 inch pie crusts
Calories 90kcal
Author Ashlee Marie


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


  • In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
  • Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
  • Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  • 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 30 mins or freeze 10
  • If your filling the pie follow those directions

for Blind Baking

  • preheat oven to 400
  • lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
  • bake for 5 mins
  • reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
  • bake another 10+ mins
  • If your going to fill the crust brush with beaten egg white and put back in the oven for 2 mins to seal.



Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Calcium: 3mg | Iron: 1mg