Pâte Brisée (that’s ‘paht bree-ZAY’ ) is just a fancy phrase for pie crust, and since it’s finally summer fruit season, it seems only appropriate to share this delectable all-purpose pastry dough. The delicate, flaky crust works equally well for sweets or savories, from filled desserts to vegan quiche. Easy to master and endlessly versatile, this has become an invaluable part of my kitchen repertoire. Especially during pie season!
5 tablespoons cold Earthbalance™ or margarine
3/4 cup whole-wheat pastry flour
2 tablespoons whole wheat flour
1 tablespoon sugar
dash of salt
2 tablespoons cold alternative milk of choice
In a large mixing bowl, combine everything but the alt milk. Use a pastry blender or two knives to cut in the Earthbalance™. This should produce a coarse meal.
Then, add the alt milk a little at a time. Mix only until the dough forms up. Wrap this in saran wrap and form into a pancake. Chill for at least an hour before use. Makes one pie crust.
I’ve used this recipe for miniature cherry tarts, traditional cherry pies, and a pumpkin apple crostata last fall. Now peach season is cresting, and I can’t wait to get my hands on some giant, fresh farmers market beauties!