recipes/Freee Pastry/600_FREEE_Shortcrustpastry.jpg

Gluten Free Shortcrust Pastry

4.3

58 Ratings

400g pastry Nuts,Peanuts,Gluten,Wheat,Milk,Egg Vegetarian,Vegan

About this recipe:

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Follow the suggested ingredient swap if you would like to make your pastry vegan. Using a block of butter or vegan butter will have better results than using a soft spreadable butter. This recipe quantity is sufficient to make the base and top of a 23cm/7” pie or 24 small tarts. If you don’t use all of the pastry, wrap and freeze it for another day.

Equipment:

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baking dish, 2 x mixing bowls and pastry blender (optional)

Ingredients:

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200g FREEE Plain White Flour
½ tsp FREEE Xanthan Gum
pinch of salt, optional
100g butter or plant butter
8-9 tbsp cold water
flour, for dusting
butter, for dish

Method:

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180°C, Fan 160°C, 350°F, Gas 4 or according to your recipe

  1. Pre-heat the oven according to your recipe.
  2. Rub a little butter around the inside of your baking dish or insert a baking liner. 
  3. Measure the flour and xanthan gum into a mixing bowl, add a pinch of salt if making something savoury.
  4. Stir to combine and sieve the blend into a mixing bowl.
  5. Cut the butter into small cubes and add them to the bowl.
  6. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  7. Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough – it will appear a little wet but will absorb liquid while resting.
  8. Cover the pastry dough and leave it to rest for 15 minutes.
  9. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  10. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press it into the baking dish using your fingers.
  11. Fill and bake according to your recipe.

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