6 tablespoons cold unsalted butter, cut into small pieces

1/4 cup chilled solid vegetable shortening, cut into small pieces

1/4 C unbleached all-purpose flour

1/2 teaspoon table salt

1 ½ t sugar

¼ C ice cold water + more if needed


Cut chilled butter and shortening into ½-inch cubes and place in freezer.

In the work bowl of the food processor, combine flour, salt, sugar and frozen butter and shortening. Pulse in 1-second bursts, about 5-7 times until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Remove the lid and sprinkle the ice water (minus the ice) over the flour mixture. Replace lid and pulse again until mixture comes together slightly and is evenly moistened.  You should be able to pinch a portion of the pastry together and have it hold its shape. If it won’t hold shape, carefully add more water one tablespoon at a time and pulse until proper consistency is achieved.

Turn out dough onto a sheet of plastic film, cover and form into a flat disk.  Refrigerate for 30 minutes to 1 hour before using.


2 T olive oil

½ onion, thinly sliced

1 clove garlic, minced

1 small eggplant, unpeeled, cut into ¼” dice

1 small zucchini, cut into ¼ “dice

1 ea. red and green bell pepper, seeded and cut into ¼” dice

1 t kosher salt

2 large tomatoes, coarsely chopped

1 T sherry vinegar

1 large sprig of fresh thyme

Tabasco or other hot sauce to taste

¼ C fresh basil leaves, chiffonade

3 T fresh parsley, chopped

Salt and freshly ground black pepper


Heat the oil in a large heavy bottomed saucepan over medium high heat.  Sweat the onion and garlic until softened and just beginning to color.

Add the eggplant, squash and bell peppers.  Stir in salt and sauté until vegetables have softened but still have a bit of bite.

Stir in tomatoes, vinegar, thyme sprig, and hot sauce to taste. Bring to a simmer and reduce heat and cook, about 45 minutes or until vegetables are tender and stew has thickened.  Remove from heat and discard thyme sprig.

Stir in basil and parsley. Set aside to cool or refrigerate for up to one week. The filling may also be frozen for up to one month.


2 cloves garlic, minced very fine (if you have roasted garlic –see VDP #22 for recipe – on hand, this would be a good place to use it)

¼ t saffron threads

Juice of ½ lemon

½ C homemade or high quality mayonnaise

2 T bread crumbs

½ t cayenne pepper (more or less to taste)

3 T high quality flavorful olive oil


Warm lemon juice in the microwave for 10 seconds. Add garlic and saffron swirling to combine.  Allow saffron to bloom for 2 minutes.  *The longer you steep saffron the more pronounced flavor and color your rouille will have.

In a separate bowl, combine mayonnaise, breadcrumbs and cayenne. Add lemon-garlic mixture. Using an immersion blender pulse until mixture is smooth and creamy. Then, while blending, slowly add olive oil in a thin stream blending until well emulsified. Season with salt and pepper. 

Rouille may be refrigerated for up to 1 week.


Preheat oven to 400. (Video prep for making and rolling out pate brisee:

When ready to assemble pie remove pastry from refrigerator and cut off 1/3 or disk and set aside to use for lattice top. Quickly reshape remaining dough into a rough circle.

Sprinkle countertop with 1T flour and place remaining pastry on it. Sprinkle top lightly with flour. Use a rolling pin, roll from the center off the edge of the dough.  Try to avoid back and forth rolling – by rolling from the center off the dough, you’ll prevent the rolling pin from bringing the dough back onto itself.

Continue rolling until you get a circle large enough to cover your pie plate with a 1 ½” overhang. Use rolling pin to transfer dough to pie pan.  Gently nudge pastry into shape. Refrigerate while rolling out smaller disk for top crust.

Roll out remaining dough and cut into 1” wide strips. Fill pie with vegetable filling spreading evenly. Arrange strips in a lattice pattern on top of filling. Tuck edges of pastry strips and overhang under and crimp edges. Brush lattice top with egg wash if desired.

Place pie on baking sheet to catch any drips.  Bake pie on bottom oven rack for 10 minutes. Reduce heat to 350 and continue baking for 45 minute or until crust is golden brown and filling is bubbly.  Cool 1 hour before serving.

Serves 4-6