Gluten free Shortcrust pastry
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 base. It is also easily adapted for a dairy free shortcrust pastry if needed. Once you have this gluten free pie crust it opens up an array of delicious recipes you can create that you once thought were a treat of the past.
Servings: 450 grams of pastry
Calories: 225kcal
Ingredients
Shortcrust pastry
- 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 Omit if the flour blend already contains xanthan gum.
- ¼ teaspoon Salt
- 60 grams Brown Sugar for - SWEET PASTRY ONLY
Instructions
Shortcrust pastry
- 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 pie 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.
- The base is ready for your preferred filling and continue to bake following the recommended time that your recipe states.
Fully baked pastry base
- To fully bake the pastry follow the steps for blind baking but after the baking beans and parchment paper has been removed bake for a further 10-15 minutes until it is a nice golden brown color.
- Once the pastry base has fully cooled you are ready to fill it with your choice of ready-made filling.
Notes
RECIPE VARIATIONS AND TIPS
- Always be sure to use cold butter and milk to make the pie dough. If adding water instead of milk I recommend using ice 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.
How do I store gluten-free pastry?
The pastry can be wrapped and stored in an airtight container in the refrigerator. If preparing the day before you intend to use it.
Is the pastry suitable for freezing?
Yes, The 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.
Can I make it dairy free?
Yes, You can substitute the butter for your preferred dairy free butter block and use water in place of the milk.
Nutrition
Serving: 1Serving | Calories: 225kcal | Carbohydrates: 24.6g | Protein: 5.5g | Fat: 12.7g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.9g | Cholesterol: 119mg | Sodium: 78mg | Potassium: 40.6mg | Fiber: 1.2g | Sugar: 0.2g