Whether you’re a baker type or not, there is one thing that doesn’t get much better, and that’s homemade pastry. The thing about pastry though, is that it can be rather intimidating. I know it took me quite a while to work up to the concept of making my own. Of course, that all took a rather a large turn when I found out I was gluten intolerant. I can’t tell you how many different recipes I looked at, some with all manner of ingredients. Hello… Potato in pastry? But over the last (well let’s just say it’s been a while), I’ve been working on perfecting my own. And finally I can happily report that I have created the easiest, no-fail, gluten free shortcrust pastry recipe! Don’t believe me? Keep scrolling and give it a shot!
I say that a lot don’t I? Give it a try! Well I honestly do believe that just about anyone can learn to bake. I’m not entirely sure when or why it became so much of a “thing” to be a baker. But it has almost become one of those special-super-secret things that only a handful of us can master, which just isn’t true. Now seeing as I have been in love (or shall I say, obsessed) with baking since the ripe age of 10, I never saw it as a problem. And even now, with many years of baking under my belt, I can safely say, EVERYONE can bake. It’s just a matter of learning.
But Gluten Free Baking Is So HARD
Oh pish-posh! If you’ve learnt nothing from me so far, you should at least know that I do not like that statement. If there is a will, there is most definitely a way. And NOTHING was keeping me from baking my cake and eating it too… gluten free of course 😉 But I, if anything, will say this, making my own gluten free shortcrust pastry and even writing my own recipe was rather intimidating. I think what it comes down to is the fact that when you get pastry wrong it goes REALLY REALLY WRONG! Unlike a cake or the likes. Where if you mess it up, it might just be a little dry or crumbly, or maybe just not so “Insta-worthy”.
So for the purposes of inspiring you into the kitchen and giving this recipe a try, I won’t tell you how many times I failed at it. Not to say it’s hard, or easily messed up of course. I actually thought this recipe was particularly easy, but you won’t know that till you try it. The only real reason I failed at it over and over again was because I was writing the recipe from scratch. But once I nailed my quantities though? Gosh, this is so damn easy I don’t know why I wasn’t doing it earlier! Like seriously, I wish I’d created a gluten free shortcrust pastry years ago. But now I have and all I want to do is share it with all of you.
Gluten Free Shortcrust pastry that’s simple and fast?
Oh I know what you’re thinking, it’s gotta be store bought, right? Nope! Though I certainly do like using store bought pastry, because sometimes it really is just easier! But this little nugget of tasty gluten free goodness is genuinely easy and even better, no crazy ingredients. I know better than most that it can be hard when most “amazing” gluten free recipes call for those hard to find ingredients. Doubly so if you’re living in the sticks like me. That’s why I wanted to create an easy, tasty gluten free shortcrust pastry recipe that uses BASIC GLUTEN FREE FLOUR!
Yup! You read it right. No fancy things here, hell not even basic rice flour, which everyone can get. But a simple gluten free flour blend, I like White Wings or Orgran, but it’s totally up to you what you use. What really takes this recipe to the right sweet level, is the perfect amount of butter that just makes it melt in your mouth! It pars beautifully with almost any filling and is surprisingly easy to make and work with.
Now stop worrying about it and get in that kitchen! Try my Sweet and Simple Gluten Free Shortcrust Pastry today and never be put off by making your own pastry again!!
Be sure to check out below for just a few ways you can use my sweet shortcrust pastry and let me know in the comments below, What delicious dessert do you plan on using it for?
Sweet and Simple Gluten Free Shortcrust Pastry
- 200 grams Gluten Free Plain Flour *see notes below
- 50 grams Gluten Free Self Raising Flour *see notes below
- 50 grams Caster Sugar
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 140 grams Unsalted Butter cold and chopped
- 1 Egg 700g/ XL lrg size
- 1 Tbspn Ice Cold Water
- 1 tsp Extra Unsalted Butter melted, for greasing tin/s
- 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!
- I designed this recipe to work with whatever gluten free flour blend you have on hand, there's nothing worse than needing a heap of random ingredients that are hard to find! I tend to use White Wings Gluten Free Flour range for this recipe, however Orgran's selection also works well. I've also heard very good things about Aldi's new Has No range, though I'm yet to try it out myself.