Pasta brisée con olio di oliva (Ricetta vegan)
Try this Pasta brisée con olio di oliva (Ricetta vegan) recipe, or contribute your own.
Try this Pasta brisée con olio di oliva (Ricetta vegan) recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : » 200gr di farina, » 50g di olio extravergine di oliva, » 70 - 90 g di acqua, » sale
Standard recipes for pastry crust rely on solid fats like butter or shortening to create flakiness by melting during baking, but substituting liquid extra virgin olive oil fundamentally alters how the dough forms and behaves on the counter. Water temperature matters immensely here; using ice-cold water prevents the flour's gluten network from developing too quickly, which is the primary cause of a tough, rubbery crust once baked. Combining the flour, oil, and salt requires a light touch, incorporating the liquid gradually rather than all at once because ambient humidity changes how much moisture the dry ingredients actually absorb.
Overworking the dough remains the single most frequent error cooks make when preparing oil-based pastry. Kneading activates gluten development, transforming a tender, crumbly crust into something resembling bread dough, so press the ingredients together just until they form a cohesive mass. If the dough feels too crumbly to roll out, let it rest wrapped in plastic for 20 minutes at room temperature to allow the flour particles to fully hydrate before applying a rolling pin.
Rolling out pasta brisée without butter requires specific handling since olive oil doughs lack the structural firmness of chilled dairy fats. Dust the work surface lightly with flour and roll the dough from the center outward, rotating it a quarter turn after every few strokes to maintain an even thickness of roughly three millimeters. Transferring the delicate sheet into a pie pan is much easier by loosely wrapping the dough around the rolling pin and unrolling it across the tin.
Traditional pastry roots in European baking traditions adapted over centuries to utilize local fats, meaning olive oil versions naturally emerged in Mediterranean regions where butter was historically scarce. Baking this crust requires a preheated oven set to 200 degrees Celsius to ensure the water content flashes into steam immediately, creating microscopic pockets of air before the oil fully absorbs into the flour matrix. Unbaked shaped dough wrapped tightly in plastic wrap keeps in the refrigerator for up to 48 hours or in the freezer for one month.
