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Gluten free shortcrust pastry ready for baking with a golden crust.

Gluten Free Shortcrust Pastry

This Gluten Free Shortcrust Pastry is perfect for every occasion, featuring a flaky, buttery crust that is easy to make and a delight to any dessert lover.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups 1 ½ cups all-purpose gluten-free flour blend
  • ¾ teaspoon ¾ teaspoon xanthan gum Omit if your blend already contains it
  • ½ cup ½ cup confectioners’ sugar, sifted
  • ½ teaspoon ½ teaspoon kosher salt
Wet Ingredients
  • ⅜ cup ⅜ cup cold water (with ice) Add more by the half-teaspoon as necessary
  • 1 large 1 egg (at room temperature, separated) Use only the yolk for the dough
  • 8 tablespoons 8 tablespoons unsalted butter Roughly chopped into large chunks and chilled

Method
 

Preparation
  1. In a bowl, mix the dry ingredients: gluten-free flour, xanthan gum, confectioners’ sugar, and kosher salt.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs using a pastry cutter or your hands.
  3. Whisk the egg yolk into the cold water and add it to the flour mixture.
  4. Stir until the dough just starts to come together, adding more cold water by the half-teaspoon if it feels too dry.
  5. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Baking
  1. Preheat your oven to 375°F (190°C) for baking.
  2. Roll out the chilled pastry on a floured surface until it’s about 1/8 inch thick.
  3. Drape the rolled-out pastry into your pie or tart pan, and trim the edges.
  4. Prick the bottom with a fork to prevent bubbling.
  5. Bake for about 15 minutes or until lightly golden.

Notes

Chilled ingredients make the crust flaky. Don't overwork the dough to avoid toughness. Store the crust in the fridge for up to 3 days, or freeze for later use. This crust can be filled with various sweet or savory fillings.