Gluten free Shortcrust pastry recipe. This easy gluten free pie crust is so simple to make and can be used for a sweet or savory gluten free pastry dough. Once you have this gluten free tart shell recipe it opens up an array of delicious recipes you can create that you once thought were a treat of the past.
This pastry keeps its shape it doesn't crumble and falls apart like a lot of pastry I have tried in the past. It can be made in advance and kept in the fridge or frozen making it perfect for when you need it.
This recipe is the perfect amount for a gluten free pastry case and when making a pie that requires a top you can just double the recipe and this will make enough pastry for a gluten-free pie crust and top.
Why we love this recipe
- Simple and easy to make - this recipe doesn't require any fancy kitchen equipment and is so simple to make.
- Gluten free - uses a gluten free flour blend to make the pastry.
- Sweet or savory - I use this as a base recipe for sweet pastry or for savory dishes.
- Can be made in advance - can be stored in the fridge or freezer until you are ready to use it for your pie.
- Easily made dairy free - with a couple of simple swaps makes this gluten and dairy free.
- Gluten free All purpose Flour - I used Doves free from plain flour but you can use your preferred brand of gluten free All purpose flour. See my gluten free baking tips below for the flour blend I used.
- Butter - Use dairy free block if you require a gluten and dairy-free shortcrust pastry.
- large Egg
- Milk - Adding whole milk to the pastry dough adds extra fat to the pastry makes it easier to roll and gives the pie crust a better texture. You can also use dairy free milk or cold water if required.
- Xanthan Gum - A common ingredient in gluten free baking. Xanthan gum binds everything together and basically acts as the gluten would in a regular recipe.
- Salt - If making a gluten free savory pastry add a pinch of salt.
- Sugar - If making a gluten free sweet pastry add in sugar. I usually use brown sugar but fine white sugar such as caster sugar will also work well.
The recipe makes 450g of gluten free Shortcrust pastry and can be doubled if a pie top is required.
See the recipe card for quantities.
Step by step Instructions
Below is a brief step-by-step process with photos of how to make gluten free shortcrust pastry. See the recipe card below for more detailed recipe instructions.
Step 1: Rub together Butter, Flour, and Xanthan Gum till they form a breadcrumb-like consistency.
Mix in sugar for a Gluten free sweet shortcrust pastry or salt required if you are making gluten free savory pastry.
Step 2: Make a well in the middle of the mixture and add egg and milk. Mix together with hands until a dough is formed. Add a little extra milk if you feel the mixture is too dry.
Step 3: Wrap your pastry ball in clingfilm and place it in the fridge for 30 mins. If you leave for longer than 30 mins you may need to sit it at room temperature for 10 mins before rolling it out.
Step 4: Your pastry is now ready to use for your desired recipe.
For blind baking pastry I have added further instructions in the recipe card below.
- Cold Butter - Always be sure to use cold butter to make the gluten free pie dough. If adding water instead of milk I recommend using cold water.
- Rolling out - To make rolling the pastry easier, I like to roll it out between two sheets of parchment paper or clingfilm (Plastic wrap). This will prevent it from sticking and there is no need for extra flour on your surface which prevents the pastry from drying out.
- Gluten and dairy free pastry - substitute butter and milk for dairy free butter block and use cold water in place of milk.
- Loose bottom tart tin - For some recipes such as gluten free quiche or Bakewell tart I use a 9inch loose bottom tart tin which makes removing the dish once cooked so much easier.
- Blind baking - Carefully line the inside of the pie shell with parchment paper. Top with ceramic baking beans for blind baking the pastry but don't worry if you don't have any as using uncooked rice will also work well. See the recipe card for more details on blind baking the pastry.
Gluten free Baking
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
What to make with gluten free shortcrust pastry
I wanted to make an easy gluten free short crust pastry recipe that can be sweet or savory and this recipe does just that. So what next once you have your GF pastry? Looking for a little inspiration I have put together a list of my most popular pie and tart recipes.
- Gluten free cheese and onion quiche - Easy recipe is perfect for a summer lunch or dinner.
- Gluten free strawberry Tart - Once you have the pastry bases this is so easy to put together for a lovely summer dessert.
- Gluten free Bakewell tart - This is one of my favorite tart recipes and is perfect for afternoon tea or dessert.
- Gluten free Apple crumble tart - Using the sweet pastry is a perfect base for fall apple pie recipes.
- Gluten free mince pies - A great little dessert during the holiday season.
- Raspberry Frangipane Tart - A lovely summer tart using fresh berries.
- Peach mango pie - This is the perfect summer pie recipe that uses fresh mangoes and peaches and has delicious tropical vibes.
Yes, I often double up the recipe when I am making a pie that requires a top. So if you are making a pie with a top just double the recipe ingredients and follow the recipe steps.
Yes, You can substitute the butter for your preferred dairy-free butter block and use water in place of the milk for a gluten dairy free pie crust.
The pastry can be wrapped and stored in an airtight container in the refrigerator. If preparing the day before you intend to use it.
Yes, The short crust pastry can be wrapped and frozen in a freezer-safe container for up to 3 months. Ready for you to use another day. Defrost at room temperature or in the refrigerator overnight.
Other gluten-free recipes you might enjoy
Gluten free Shortcrust pastry
Nutritional information is meant as a guideline and all information is approximate.
- 250 grams Gluten free GF All-purpose flour (sieved) AKA gluten free plain flour in the UK
- 110 grams Unsalted Butter (cubed) Use dairy free butter block if required
- 1 large Egg room temperature
- 1-2 tablespoon Milk (use dairy free or cold water if required)
- ¼ teaspoon Xanthan Gum
- pinch of salt for - SAVORY PASTRY ONLY
- 60 grams Brown Sugar for - SWEET PASTRY ONLY
- Rub together Butter, Flour and Xanthan Gum till they form a breadcrumb like consistency
- Mix in sugar or salt required if you are making sweet or savory pastry
- Make a well in the middle of the mixture and add egg and milk.
- Mix together with hands until a dough is formed. Add a little extra milk if you feel mixture is too dry.
- Wrap your pastry ball in clingfilm and place in the fridge for 30 mins. If you leave for longer than 30 mins you may need to sit it at room temperature for 10 mins before rolling out.
- Your pastry is now ready to use for your desired recipe.
Blind baking shortcrust pastry
- Preheat oven to 180°C/350°F/Gas mark 4.Remove from fridge and roll out to the desired size of your tin or dish. usually around ½cm thick. Then carefully transfer to your dish/tin.
- using a fork prick the base of the pastry several times.
- Line with greaseproof paper and gently fill using ceramic baking beads or uncooked rice.
- bake in the oven for approximately 12 minutes. Remove Beans/rice and paper and bake for a further 5 minutes until lightly golden. Now your base is ready for your preferred filling
- Always be sure to use cold butter to make the pie dough. If adding water instead of milk I recommend using cold water.
- To make rolling the gluten free pastry easier I like to roll it out between two sheets of parchment paper or clingfilm as this will prevent it from sticking and means there is no need for extra flour on your surface so prevents the pastry from drying out.
- To make gluten and dairy free pastry just substitute for dairy free butter block and use cold water in place of milk.
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free shortcrust pastry recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.