About this recipe:Looking for an easy and foolproof gluten free pastry recipe for pies and tarts? Look no further! I've used this recipe many times and it works!
Makes: 1 pastry case
210g gluten free flour
1/2 teaspoon salt
1 teaspoon xanthan gum
115g very cold butter
1 large egg, beaten
2 to 4 tablespoons of milk
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Method Prep:15min › Extra time:45min chilling › Ready in:1hr
Combine flour, xanthan gum and salt in a food processor by pulsing several times. Add cold butter in cubes and pulse until mixture resembles coarse breadcrumbs.
Add beaten egg; pulse until the mixture starts to come together. Add milk, one tablespoon at a time, until pastry is moist enough to hold together when pressed.
Remove pastry from bowl and wrap tightly with cling film. Chill in the fridge for at least 30 minutes, or one hour if you have time.
Remove pastry from fridge; let it sit at room temperature for 15 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
Roll pastry between 2 sheets of parchment paper. Remove top sheet of pastry and invert onto a pie dish; peel off parchment paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.
To bake the pie crust, bake at 200 C / Gas 5 for 15- minutes, prick bottom and sides. With pie filling, bake for 10 minutes at 200 C / Gas 5 and then reduce temperature to 180 C / Gas 4 for another 40 minutes.
Gluten free flour mix:
This is available in larger supermarkets or you can make your own gluten free flour blend using this recipe.
Bake the pastry case at 200 C / Gas 5 for 15 minutes. If you have added a filling, bake for 10 minutes at 200 C / Gas 5 and then reduce temperature to 180 C / Gas 4 for another 40 minutes.
Brush the edges of the pastry case with milk or cream to achieve a glossy, golden colour as it bakes.
Wonderful. I used the flour mix in the notes. The crust is smooth and creamy and the taste is light and delicate. I made a simple jam crostata. I baked at 200° for 10 minutes and then 25 minutes at 180°. Thank you for the recipe. - 11 May 2016