Pate Brisee is pronounced paht bree-ZAY. It is a French short-crust pastry dough made from a mixture of flour, sugar, salt, butter, and ice water. It has a high ratio of fat to flour, which gives the pastry its crumbly texture and buttery flavor. It can be used in both sweet and savory pastries. This is one of the first pastries you'll make at Cordon Bleu, and can be used from pie crusts, to tarts, to Hors d'oeuvres. I've changed the recipe a bit, by adding a bit more fat, and freezing the butter. So, what do you say... let's make some Hors d'oeuvres.