Sweet Shortcrust Pastry Gluten Free Recipes

GLUTEN FREE SHORTCRUST PASTRY

Steps:

• Sift the flour, xanthan gum and salt (OR sugar for sweet) into a large mixing bowl. Stir to combine.
• Grate the chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon. Once the butter is coated with flour, use your finger tips to rub the butter into the flour until you have a coarse breadcrumb-like texture.
• Beat the egg and add to the bowl. Stir through with the spoon.
• Add 2 tbsp water (you may not need the third) and use your hands to bring the ingredients together to form a nice ball of dough. It should come away from the sides of the bowl and the dough will be smooth and pliable. If it is still a bit crumbly, add the third tbsp water and work to combine.
• Take a large piece of greaseproof paper (approx 40cm long) and place the ball of dough on the waxed, non-stick side. Press it down gently with your hands to form an oval shape a couple of cm thick. Now fold the paper over to cover the other side of the dough and then fold the edges over so that you have a nice little dough parcel. Now place into the fridge to chill for 30 minutes.
• Once chilled, the pastry is ready for use!

SWEET SHORTCRUST PASTRY - GLUTEN-FREE

Steps:

• Cream the butter and sugar together in a large bowl, until light and fluffy.
• Whisk in the egg.
• Fold in the combined flours and then mix to form a soft dough.
• Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
• Dough can be stored in the fridge for up to two weeks.

SWEET AND SIMPLE GLUTEN FREE SHORTCRUST PASTRY

Steps:

• Preheat oven to 200 degrees Celsius and prepare your tin/s. This pastry will make the perfect amount for either one large 24cm fluted pie tin or 6 small 9cm tins.
• In the bowl of a food processor place the flours, sugar, xanthan gum and salt. Pulse once just to incorporate.
• Add the cold cubed butter and blitz again for a few minutes, or until the mixture resembles bread crumbs.
• Add the egg and fork into the mixture, before adding the ice cold water and doing the same.
• Now place a large sheet of baking paper over your bench top and tip the dough mix out. Don't stress if at this point it is still a crumbly mess, it will come together in a moment.
• Using clean hands start working the dough together, simply pull the crumbs together and knead gently until it is a solid smooth ball of dough. Now wrap tightly in cling wrap and place in the fridge for 15 minutes.
• Whilst that's chilling prepare your tin/s. Take the extra melted butter and using a pastry brush grease the inside of you tin/s well, being sure to get into each crevice.
• Remove your dough from the fridge and allow to come to room temperature for a moment. Sprinkle a little flour over your sheet of baking paper and place your ball of dough in the middle.
• If making 6 small pies: - Roll the dough out into a long sausage shape, before splitting into 6 even sections and rolling into small balls. Then proceed with below instructions as if making a large pie.
• Using a lightly floured rolling pin start to roll your dough out into a disk. Flip the dough occasionally and continue working until you have a flat, even 2-3mm piece of pastry. If it starts to stick to the baking paper simply add another sprinkle of flour underneath (the key is not to use too much).
• Now transfer the dough to your pie tin/s as gently as possible. Though don't stress if it rips you can simply push it back together again, or start again and roll it all back into a ball. Try dropping the pastry into the middle of the tins first, not letting the edges touch as they may cause the pastry to rip. Then slowly easing the edges into place and then cutting off any excess pastry with a sharp knife.
• Place a piece of baking paper into the pastry case followed by pie beads (or rice) and into your hot oven for 10 minutes. Remove from the oven, take the baking paper and beads out and place back into the oven for a further 5 minutes.
• Remove and allow to cool. Now your pastry case is ready for whatever delicious filling you choose! For a few ideas check out some of my favourites below!