Sweet and Simple Gluten Free Shortcrust Pastry
The easiest sweet gluten free shortcrust pastry recipe you’ll find! Perfect for creating those much loved classics, like Apple Pie, custard tarts and lemon meringue pie. Oh and did I mention no kneading?!
Servings Prep Time
1ball 15minutes
Cook Time Passive Time
10minutes 15minutes
Servings Prep Time
1ball 15minutes
Cook Time Passive Time
10minutes 15minutes
Ingredients
Instructions
  1. 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.
  2. In the bowl of a food processor place the flours, sugar, xanthan gum and salt. Pulse once just to incorporate.
  3. Add the cold cubed butter and blitz again for a few minutes, or until the mixture resembles bread crumbs.
  4. Add the egg and fork into the mixture, before adding the ice cold water and doing the same.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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.
  12. 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.
  13. 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!
Recipe Notes