Oil-Based Sweet Tart Crust (Pate Brisee)

     When trying to cook healthier food, you often find yourself wanting to substitute margarine with something healthier, something not made up of hydrogenated oils and artificial flavors. Then you pull out your recipe for pie crust or cookies, shake your head, and grab the margarine tub. At least, you say to yourself, I am not using butter.



     As I found myself wanting to make pie crust with something healthier and less expensive than margarine, I started experimenting with oil. As follows is a recipe for a firm, crumbly, sweet tart crust, also called pate brisee. It uses coconut oil, as coconut oil is firm when cold. I also have a recipe for pie crust using liquid oil, which I might share in the future. However, I found that for this particular recipe, a firm oil works best, as it makes the crust more tender.

     If you are going to make this by hand, you will need to let the coconut oil soften (not melt!) at room temperature for a short while. Then mix it with the dry ingredients until it is fully incorporated. Lastly, add the cold water and cut everything together with a table knife or the edge of a spoon. Alternatively, you can use cold, firm coconut oil and just mix it with the flour in a food processor, blending everything until there are no oil clumps left. Then, add the water while the food processor is running until a clump of dough forms. It is important that the water you use is cold, so that the crust will be as crisp as possible.
     This pastry dough is moist enough to be rolled out. It can be made into a tart, tartlets, or a base for bars. Tomorrow, I will show you how to make Pineapple Pudding Bars, using this crust.
     Use the crust as soon as possible, as you don't want the oil to melt. If you cannot use it immediately, refrigerate it till you can bake it.
     When the crust is baked, and all golden and crisp, let it cool before filling it. Enjoy!

Oil-Based Sweet Tart Crust (Pate Brisee)

Yields: about 2 (7 in./18 cm.) tart crusts, about 15 tartlets, or 1 (11 x 12 in./28 x 30 cm.) base for bars

Ingredients

1 1/2 c. (3 1/2 dl.) white wheat flour
1 c. (2 1/3 dl.) whole-wheat flour or white wheat flour
2 to 6 Tbsp. sugar, depending on desired sweetness
1/2 tsp. salt
1/2 c. (1 1/4 dl.) coconut oil, softened
1/2 c. (1 1/4 dl.) cold water

Instructions

1. Mix flour, sugar, and salt.
2. Add solid coconut oil and mix with flour till uniform. A food processor may help, especially if the oil is hard. Add the water and cut together only till uniform.
3. The dough may be refrigerated for 15 to 30 min. now, but it is not necessary for a tender crust.
4. Roll out dough till about 1/4 in. thickness. Place in tart pan, tartlet cups, or on baking sheet. Pans do not need to be oiled.
5. Bake at 400° F for about 30 min. or until crust is dry and golden.
6. Let cool before removing from pan and filling.

Scripture of the Day

John 16:33
Jesus says, "I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world."