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Vegan Pate Brisee

makes one 9-inch pie crust

This is a vegan version of the classic pastry dough, pâte brisée. Unlike the very sweet pâte sucrée, this recipe has just a touch of sugar.

Read more about this recipe at VeganYumYum.


2 1/2 cups all-purpose flour
1 cup vegan butter, cubed and chilled (Earth Balance)
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water
2 tablespoons soy milk
2 tablespoons sugar


prep: 15 minutes
total: 1 hour 15 minutes


food processor
plastic wrap


1. In a food processor, combine the flour, salt and sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry.

2. Slowly add the ice water a tablespoon at a time while pulsing the dough, until it is evenly distributed and begins to look like little peas. You may not need to use all the water. You do not want the dough to be too wet, but to just barely hold together. Be cautious, or you’ll need to start over.

3. Remove the dough from the food processor and knead just until it begins to smooth out, 1-2 minutes. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour before using. You can also freeze the dough at this point for later use.

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