Gluten Free Shortcrust Pastry
A quick and easy gluten-free shortcrust pastry, perfect for quiches, tarts, and more.
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
Keep all ingredients cold for a flakier crust. This pastry can be filled with sweet or savory fillings as desired.