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Delicious gluten free shortcrust pastry ready for baking

Gluten Free Shortcrust Pastry

Discover how to make a flaky, buttery gluten-free shortcrust pastry that's perfect for any sweet or savory filling!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Baking, Dessert, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a bowl, combine the gluten-free flour, xanthan gum, confectioners’ sugar, and kosher salt.
  2. Use a pastry cutter or your fingers to mix in the chilled butter until it resembles coarse crumbs.
  3. Whisk the egg yolk into the cold water, then pour it into the flour mixture, stirring until the dough starts to come together. Add more water if it feels too dry.
  4. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Take the chilled dough and roll it out. Drape it into your pie or tart pan, then prick the bottom to prevent bubbling.
  3. Pop it into the oven and bake for about 15 minutes or until lightly golden.

Notes

Store unbaked pastry in the fridge for up to 3 days or freeze for up to 3 months. If you have extra baked crust, seal it in an airtight container for up to a week. Consider experimenting with flavors like vanilla or savory herbs.