empty shells waiting to be filled!Here's the recipe for the pie crust we used to make tartelettes* for the Dirtstar Queer Sustainability event. This type of crust is called "Pâte Brisée". We used the same recipe to make our very special savory hamantaschen at the Spring Dinner. It's delicious, the texture is very pleasant (crispy!) and it's easy to make. It has never failed us...
food processor
muffin tins, or small tart pans
fork
ingredients:
2 1/2 Cups Flour (we used half whole wheat and half all purpose)
1 Cup Vegan Butter, cubed and chilled
1 tsp Salt (skip it if you are using salty Earth Balance)
1/4 - 1/2 Cup Ice Water
process:
In the bowl of the food processor, combine flours and, if needed, salt. Add vegan butter and mix (using pulses) until the mixture looks like sand. Then add iced water -you might not need the whole 1/2 cup. The dough should not quite stick together. Take the dough out of the bowl and knead for a short time (2 minutes max).
Let cool in the refridgerator for an hour. (Or until the day after).
Preheat oven to 350º.
When you are ready to bake the dough, take it out of the fridge. Oil the molds and sprinkle a tiny bit of flour (so the tarts don't stick). Make small flat disks (not too thick, not too thin -1/4 inch) and fill in your molds. (If it breaks too much while you make disks, put cold water on your hands, and if your dough is too elastic, sprinkle a tiny bit of flour).
With a fork, poke holes at the bottom of the crust.
(You can bake it with weights or beans at the bottom of the shells so they stay flat, but we didn't and they turned out perfect.)
Bake for 20/ 25 minutes (until brown at the bottom). Let cool.
You can then stuff your shells with the fillings of your choice.
NB: Our inspiration for this recipe came from the amazing blog Vegan Yum Yum. Check it out!
*"little tarts", in French.
Pâte Brisée
equipment:food processor
muffin tins, or small tart pans
fork
ingredients:
2 1/2 Cups Flour (we used half whole wheat and half all purpose)
1 Cup Vegan Butter, cubed and chilled
1 tsp Salt (skip it if you are using salty Earth Balance)
1/4 - 1/2 Cup Ice Water
process:
In the bowl of the food processor, combine flours and, if needed, salt. Add vegan butter and mix (using pulses) until the mixture looks like sand. Then add iced water -you might not need the whole 1/2 cup. The dough should not quite stick together. Take the dough out of the bowl and knead for a short time (2 minutes max).
Let cool in the refridgerator for an hour. (Or until the day after).
Preheat oven to 350º.
When you are ready to bake the dough, take it out of the fridge. Oil the molds and sprinkle a tiny bit of flour (so the tarts don't stick). Make small flat disks (not too thick, not too thin -1/4 inch) and fill in your molds. (If it breaks too much while you make disks, put cold water on your hands, and if your dough is too elastic, sprinkle a tiny bit of flour).
With a fork, poke holes at the bottom of the crust.
(You can bake it with weights or beans at the bottom of the shells so they stay flat, but we didn't and they turned out perfect.)
Bake for 20/ 25 minutes (until brown at the bottom). Let cool.
You can then stuff your shells with the fillings of your choice.
NB: Our inspiration for this recipe came from the amazing blog Vegan Yum Yum. Check it out!
*"little tarts", in French.
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