Craving a flaky, buttery crust that’s gluten-free?
You’re in for a delightful surprise with this Gluten Free Shortcrust Pastry Recipe! Imagine whipping up a quick, savory crust that perfectly cradles your favorite filling. It’s the kind of recipe that makes you look like a pro without the fuss. Perfect for quiches, tarts, or whatever your heart—and tummy—desires!
Why make this recipe
You’ll love this gluten-free shortcrust pastry for many reasons!
- Easy to whip up: No fancy tools or techniques here. You can be munching on your creation in no time.
- Family-friendly: Everyone can partake in the fun—because who doesn’t enjoy a good pie?
- Versatile and forgiving: Fill it with sweet or savory; this dough can handle it all!
Seriously, even your picky eater will be begging for a slice.
Ingredients
You don’t need fancy stuff — just these basics!
- ⅜ cup cold water (with ice, plus more by the half-teaspoon as necessary)
- 1 egg (at room temperature, separated)
- 1 ½ cups all purpose gluten free flour blend (See Recipe Notes)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup confectioners’ sugar, sifted
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (roughly chopped into large chunks and chilled)
Ready to roll? Let’s get cracking!
Directions
- To make the raw crust: In a bowl, mix the dry ingredients: gluten-free flour, xanthan gum, confectioners’ sugar, and kosher salt. Cut in the chilled butter until the mixture looks like coarse crumbs. You can use a pastry cutter or your hands—your choice!
- Whisk the egg yolk into the cold water and add it to the flour mixture. Stir until the dough starts to come together. If it feels too dry, add more cold water by the half-teaspoon until it’s manageable.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- To fully bake the crust: Preheat your oven to 375°F (190°C). Roll out the chilled pastry on a floured surface (more gluten-free flour, of course!) until about 1/8 inch thick. Drape it into your pie or tart pan and trim the edges.
- Prick the bottom with a fork to prevent bubbling and bake for about 15 minutes or until lightly golden.
How to make Gluten Free Shortcrust Pastry Recipe (Overview)
Making this pastry is a breeze! Start by mixing your dry ingredients. Then, get those cold butter chunks into the mix until you have a crumbly texture. Add in the egg yolk and water, and let it come together. After a chill in the fridge, roll it out and bake!
Pro tip: Always make sure your ingredients are cold; it’s the secret weapon to a flaky crust!
How to serve Gluten Free Shortcrust Pastry Recipe
Picture this: A perfectly baked crust filled with a bright, colorful vegetable quiche or a rich chocolate tart. The aroma wafts through your kitchen, making it almost impossible to resist. Slice into that warm pie, and watch as the flaky layers beckon!
Pair it with a fresh salad or a scoop of vanilla ice cream, and you’ve got an impressive meal that screams elegance.
How to store Gluten Free Shortcrust Pastry Recipe
Got leftovers? You can keep your gluten-free shortcrust pastry in the fridge for about 3 days. Just make sure you wrap it well. Need it for later? Freeze it for up to 3 months! When it’s time to enjoy, just pop it in the oven to reheat. Easy-peasy!
Tips to make Gluten Free Shortcrust Pastry Recipe
- Take it easy: Overworking the dough can lead to a tough crust; handle it gently!
- Taste it first: Try adding spices or a pinch of sugar to the crust for extra flavor.
- Cold, cold, cold: Keep everything chilled, even your utensils! It makes a world of difference.
Trust me; your taste buds will thank you!
Variation
Feeling adventurous? Think about switching things up! You can make it vegan by swapping butter for coconut oil and using flaxseed instead of egg. Or sprinkle in some herbs like thyme or rosemary for an aromatic twist that’ll wow your guests.
FAQs
Can I use regular flour instead of gluten-free flour?
While you can, this recipe is crafted specifically for gluten-free flour, which helps with texture and flavor.
How do I make this ahead of time?
You can prepare the dough, wrap it tightly, and store it in the fridge for up to a day before rolling and baking.
Can I freeze the baked crust?
Absolutely! Just ensure it cools completely before wrapping it up. It’s a lifesaver for last-minute gatherings!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Shortcrust Pastry
Ingredients
For the pastry
- ⅜ cup cold water (with ice, plus more by the half-teaspoon as necessary) Use ice-cold water for best results.
- 1 large egg (at room temperature, separated) Separate yolk for use in dough.
- 1.5 cups all purpose gluten free flour blend Ensure it is a quality gluten-free blend.
- ¾ teaspoon xanthan gum Omit if your flour blend already contains it.
- ½ cup confectioners’ sugar, sifted This adds sweetness and helps with texture.
- ½ teaspoon kosher salt Enhances flavor.
- 8 tablespoons unsalted butter, roughly chopped into large chunks and chilled Ensure butter is well-chilled for flakiness.
Instructions
Preparation
- In a bowl, mix the dry ingredients: gluten-free flour, xanthan gum, confectioners’ sugar, and kosher salt.
- Cut in the chilled butter until the mixture looks like coarse crumbs.
- Whisk the egg yolk into the cold water and add it to the flour mixture. Stir until the dough starts to come together.
- If it feels too dry, add more cold water by the half-teaspoon until it’s manageable.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pastry on a floured surface until about 1/8 inch thick.
- Drape it into your pie or tart pan and trim the edges.
- Prick the bottom with a fork to prevent bubbling and bake for about 15 minutes or until lightly golden.
Notes
Printable Recipe Card
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