Gluten Free Shortcrust Pastry Recipe
This easy gluten free shortcrust pastry recipe makes enough for one 20cm diameter pie or approximately 12 lidded mince pies. For a quiche I would recommend cutting the quantities in half. The pastry dough can also be frozen, defrosted and then rolled out as needed. If you love this recipe, please come back and leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 12 mini pies (or 1 large one)
Equipment
Ingredients
- 340 g plain gluten free flour (I use the FREEE Plain Gluten Free Flour)
- 2 tsp xanthan gum
- 2 large eggs
- 2 tsp ice cold water (as cold as possible!)
- 220 g unsalted butter (make sure this is SUPER cold. For dairy free, use lard, Cookeen or Trex)
- Pinch salt
Optional:
- 1 tbsp caster sugar (for sweet pies and tarts)
- 1 egg (beaten, to brush the tops of your pies and stick down the pie lids.)
Instructions
- Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.
- Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
- Once chilled, knead the dough on a lightly floured work surface until it is pliable. Keep the surface well-floured as you roll out the pastry dough to the desired thickness - or you can roll it between two sheets of clingfilm if you find it easier. You can now use it for your recipe of choice - I have lots of suggestions linked below this recipe card in my blog post, both sweet and savoury!
Video
Notes
- Blind Baking? Check out my full detailed explainer on how to blind bake pastry for a step-by-step instructions on this process.
- Top Tip: Always use cold butter in this recipe and never skip the chilling. Otherwise you could end up with a sticky mess!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1portion (based on 12 mini pies) | Calories: 236kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g
