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gluten free shortcrust pastry in a white pie dish

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.
5 from 29 votes
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Course: Dessert, Main Course, Side Dish
Cuisine: American, British, international
Keyword: dairy free option, gluten free, pastry dough, Shortcrust pastry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 450 grams of pastry
Calories: 225kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda

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
  • pinch of salt for - SAVORY PASTRY ONLY
  • 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 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

Notes

RECIPE VARIATIONS AND TIPS
  • 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.
RECIPE FAQS
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

Disclaimer

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.