Traditional Tourtiere |

PÂTE BRISÉE – Classic French Pie and Tart Pastry




Yield 1 two crust pie

PÂTE BRISÉE is a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.



  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.


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