This vegan pâte brisé dough is flaky and tender, and is the perfect base for a multitude of classic tarts and pies, and is easy to make and to freeze for later use.
Course Dessert
Cuisine French
Keyword dough, pate brisée dough, pie
Prep Time 10minutes
Resting time 1hour
Total Time 1hour10minutes
Servings 1000g of dough or enough for 2 to 3 rolled doughs depending on the size of your pie pan.
Ingredients
500g(4 ¼ cup)unbleached all-purpose flour
12g(1 tbsp)granulated white sugar
10g(1 ½ tsp)fine sea salt
300g(1 ¼ cup)unsalted vegan butterI use Becel Plant-Based bricks
125g(½ cup)ice-cold water
Instructions
Start by thoroughly cleaning your hands and drying them.
In a large bowl, place the unbleached flour, sugar, and salt and mix with your hand
Cut the vegan butter into roughly 2.5 cm (1 inch) cubes. Add to the bowl with the flour and press the butter between your fingertips to break them up and squish them slightly. Continuing to press them between your fingertips and rubbing the flour-butter mixture between the palm of your hands to sand the dough.
When the mixture looks like a crumble with large pea-sized butter pieces, add the water in a slow stream, quickly working the dough so that it comes together into a still slightly crumbly dough. Adjust the quantity of water depending on the texture of your dough.
Separate the dough into 2 balls, wrap in plastic film and refrigerate for a minimum of 1h, or until the dough is cold and firm. Overnight is best.
When you are ready to use your dough, unwrap it and place it on a lightly floured surface, or between 2 pieces of parchment paper. Smack the dough with your rolling pin to make it more pliable.
Adding flour as you go, or releasing the dough from the parchment paper as needed, start to roll your dough to your desired thickness. Use the dough according to your recipe. Enjoy!
Notes
Keep in the refrigerator for up to 4 days.
For a longer-lasting dough, replace 1 teaspoon of the liquids with white vinegar. This will increase the lifetime of your dough to 7 days.
Freeze, well wrapped in plastic wrap, for up to 6 months.