1 3/4 cups (430 ml) flour

1/2 teaspoon (2.5 ml) salt

10 tablespoons (125 ml) unsalted butter, very cold, cut into pieces

2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces

about 1/4 cup (60 to 75 ml) cold water

Place the flour and salt in the bowl of a food processor. Pulse just one second to combine. Add the butter and shortening and pulse for a few seconds until the mixture has a coarse and grainy texture.

Remove the dough from the food processor. Form a ball with your hands. Flour and cover with plastic wrap.

Let stand for at least 1 hour in the refrigerator.

Preheat the oven to 190 °C (375 F).

Roll out half the pastry dough. Line a 20-cm (8-inch) pie plate.

In a bowl, beat the eggs with the cream and chives. Season with salt and pepper.

Spread the cranberries and cheese on the crust. Pour the egg mixture over the cranberries (they will float) and brie cheese. Bake on the rack in the lowest position of the oven for about 30 minutes.

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