I love making everything from scratch at home but I used to think that making my own pastry would be time consuming and more effort than it’s worth. This gluten free pastry is not only super easy and quick to make… it results in a lovely golden & flaky pastry which is perfect for home made pies, sausage rolls & quiches!
To give you an idea on how much pastry this recipe makes, our family of 6 (2 adults, 4 kids) only needed half of this recipe as a pie top for a large caramelised onion, pork & apple pie. This allowed me to save the rest of the pasty to use for a bacon and egg pie I whipped up for the kids school lunches!
Give this recipe a go… I promise it won’t be difficult & it will be a hit in your household!
easy peasy gluten free short crust pastry.
Ingredients
(makes 2x 10inch crusts)
170 grams Brown Rice Flour
120 grams Tapioca Flour
95 grams Potato Starch
½ tsp Salt (omit if using salted butter)
1/4 tsp Guar Gum
225 grams Butter (cold and cubed into small pieces)
140 grams Milk (dairy or non-dairy)
Method
1. In a medium bowl, combine flours, salt and guar gum.
2. Add the cold butter to bowl and mix in with fingers until the butter roughly resembles the size of small peas.
3. Add milk and use hands to work the milk into the dough. You can add a bit more milk if your mix is dry but be mindful not to add too much. You just want enough to bring the dough together into a ball. You should still see some bits of butter through the dough.
4. Divide the dough in half. At this point, if dough is too soft, pop into the fridge for 15 minutes to firm up before using.
5. Put one half of the dough on a large piece of baking paper and pop another sheet on top. Roll out the dough to about a 3 mm thickness.
6. Remove the top layer of baking paper and then turn the pastry upside down into your desired pie dish. Remove the other side of baking paper and push the pasty gently into place removing any excess around the edges. You might need to use these bits to patch up any holes in the pastry. Prick all over with a fork.
7. If you are baking the crust before filling it, preheat oven to 200 degrees celsius and fan bake the pastry for 15-18 minutes until cooked through, otherwise you can place the pie base in fridge to firm up for 30 minutes, then place your desired room temp filling straight on top of the uncooked dough and bake for 40-50 minutes at 180 degrees until golden brown and cooked through.
Notes:
- Try not to overwork the dough as it will toughen and cause cracks when you transfer it to the pie pan.
- For a decorative top, roll out pastry and cut out lattice strips. You can weave these over the top of the pie.
- When baking, top the pie with foil/baking paper for the first half of baking instead of second half to prevent the crust from burning.
- Let the pie cool in dish if you are using pastry as a base for your pies before removing.
- I have used this pastry as a top instead of base for a large pie so I usually place this dough on top of a cast iron pan containing room temperature pie filling. I then fan bake this in the oven for about 45-50 minutes at 180 degrees until golden brown, making sure to cover the pastry for the first half of baking to prevent burning.
VOILA! xx