Pâte Brisée with Whole Wheat Flour

Want to make your own savory pie-crust from scratch? This recipe, from Simply Satisfying by Jeanne Lemlin, pairs nicely with savory tarts and quiches. Try Pâte Brisée as the base for a Buttermilk Herb and Onion Tart.

Need help perfecting your crust-rolling technique? Check out our foolproof instructions here.

Pâte Brisée

MAKES ONE 9- TO 10-INCH CRUST

• 1⅓ cups whole wheat pastry flour (or ⅔ cup whole wheat flour and ⅔ cup unbleached white flour)
• ¼ teaspoon salt
• 5 tablespoons chilled butter
• 2 tablespoons oil
• 3 to 5 tablespoons ice water

Instructions

1. Put the flour and salt into a large bowl, or mound it on a board or good work surface. Cut the butter into small pieces and add to the flour. Toss with the flour, then with a pastry cutter or the tips of your fingers work the butter into the flour until it resembles coarse meal. There should still be bits of butter visible, though.

2. Sprinkle on the oil and toss, then sprinkle on 3 tablespoons of ice water and toss again. Gather the dough into a ball (if you need more water add 1 more tablespoon) and knead 3 or 4 times to help distribute the moisture. Gather into a ball again and flatten into a disc. (See Note on how to make the dough with a food processor.)

3. Lightly flour your work surface, your rolling pin, and the top of the dough. Roll it into a circle to fit your tart or pie plate. Make sure to keep turning the dough as you roll to keep it a perfect circle, and lightly flour underneath whenever it begins to stick. If it breaks at all pinch the edges together until mended

4. Place the rolling pin on the center of the dough and fold one half of the pastry over it. Carry the pastry this way to your pie plate and unfold it over the plate. Press it in thoroughly and flute the edges. If you are using a tart pan then roll the rolling pin over the top of the pan to cut off any excess dough. Chill for at least 30 minutes, or cover and chill for up to 24 hours, or cover well and freeze. Proceed with your pie or tart recipe. If you need to prebake the crust, then follow step 6.

5. To prebake: Prick the pastry bottom all over and spread a sheet of foil over it. Press the foil into the sides, then fill with dried beans or aluminum pastry pellets to weight it down. Bake in a preheated 400°F oven for 10 minutes. Remove the foil and beans (save the beans for future crusts), and prick again. Bake an additional 5 minutes. Remove from the oven and proceed with your recipe.

For more recipes like this, check out Simply Satisfying by Jeanne Lemlin!

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