Dough without butter
Depuis le temps que je vous propose des recettes sans lait sur le blog, il fallait bien que je vous propose une recette de pâte sans beurre ! Oui, il y déjà plusieurs recettes de pâte à tarte vegan, mais là c’est juste une super pâte sans beurre, légère et croquante à souhait. Légère, mais oui ma ptite dame, car il ne faudrait pas remplacer le beurre par la même quantité d’huile (sinon il n’y a pas vraiment d’intérêt !!!). Anyway, une pâte bien plus facile à travailler qu’une pâte classique, rapide à faire et c’est aussi un basique bien pratique à avoir sous la main (well not too long anyway because the dough sticks !) !
And as with all pasta, this butter-free dough can be made with the flour of your choice or with flour mixtures. It is made here with whole wheat flour to make a bit of a change from white wheat flour. ! And since I didn't make a dough to make a dough, there will soon be a little tart with pretty seasonal fruits on the menu. So I'll see you again very soon, is not it ?!
- 220 g of flour (here whole wheat)
- 4 cl of neutral vegetable oil (here deodorized sunflower)
- 1 egg
- 5 tablespoons of cold water
- 2 tablespoons of sugar (if sweet dough)
- 1 g de sel
- Put the flour in the salad bowl, make a well and add the egg and oil.
- Work the dough by hand or in a robot fitted with a blade then add water gradually and as needed..
- Form a nice smooth ball and use immediately.
Céline My market gardener in a saucepan
12.10.14I make one in which I only put flour, oil and sugar. Next time, I would try adding an egg.
Emilie
13.10.14Yes I do it too but with an extra egg the texture is really different !
Sandrine | Strawberry and Basil
12.10.14This makes me want to try why not with olive oil. In any case, it actually seems to work well and I can't wait to see how you decided to garnish it..
Emilie
13.10.14Oh yes good idea with olive oil, why not for an orange tart !
wattoote
12.10.14it's perfect for butter overload on the way to a good quiche
Emilie
13.10.14That’s clear 😉
granny pebble
13.10.14very useful for a lighter step !!!
Emilie
13.10.14Oh yeah !!!
Royal Chill
13.10.14Very cool idea ! it calls out to us, we need to test this !
Emilie
13.10.14Ah thank you girls, You tell me the news !
from mouth to table
13.10.14what/why do you use deodorized sunflower?
Emilie
13.10.14Classic sunflower oil has a very strong taste, that’s why I use deodorized sunflower, it is an oil that is made neutral. But you can very well use grapeseed oil, or an oil that has a pronounced taste like olive, almond or rapeseed, it's up to you !
Sophie's notebooks
13.10.14I finally tested it ! I validate at 100% 🙂 a quick and easy recipe for a light dough that keeps its crispness. Thank you for this recipe, we enjoyed a beautiful chicken and tender onion pie.
Emilie
14.10.14Oh Awesome Sophie, thank you for coming and telling me ^-^ I would have liked to have dinner with you !!!
velvet red
14.10.14So all the cooks agree! I also like this dough without butter!
I must try! It's awesome!
Thank you Emily!
Emilie
15.10.14I think so !!! Thank you miss, you will tell me the news then !
Corner
20.10.14Hi Émilie, I just tried your pie crust, it’s just a Tueeeeerrrrie, I made it with a tomato and mustard tart, it’s delicious.. Otherwise I love everything you do. Best wishes
Emilie
21.10.14Oh a thousand thanks Kouta, It’s great to get feedback like that !
And thank you for this nice compliment ^-^