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Suz’s Gluten Free Pastry
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Updated: First post for this in Nov 2020 omitted the 1/2 C of potato starch in ingredients. This has been corrected in Dec 2020.
Pie crust is one of the most challenging gluten free baking recipes to get right. I tried a couple of different options this year for my holiday mincemeat tarts, pumpkin tarts and butter tarts. This recipe is the best I’ve come up with and rivals any regular pie crust. It’s easy to make and handle, rolls with minimal problems (like any pastry dough) and delivers a firm but flaky crust. You can use this crust for savory meat pies or quiche as well as sweet dessert pies and tarts. Use the increased sugar amount for a sweeter dough.
Ingredients
1 1/2 C gluten free flour mix (I use Bob’s Red Mill 1:1)
1/2 C potato starch
1/4 T salt
1 T sugar (for a sweeter dessert crust increase to 2 T sugar)
1/2 C chilled butter or margarine (I use a butter/olive oil blend)
1/4 t cider vinegar
1 egg
2-3 T cold water
Instructions
This recipe makes approximately 12 double crust tarts OR 18 single crust tarts OR 1 double crust pie shell.
Using food processer, mixer or by hand with pastry cutter, combine to form a coarse meal:
GF flours, salt and sugar with butter.
Add the liquid ingredients, vinegar, egg and water* to form a soft, dry dough.
[*add water 1 T at a time – only enough for the dough to hold together]
Shape into ball, wrap in plastic wrap and refrigerate for minimum 1 hour or overnight.
When ready to use, remove from fridge. The soft dough should be usable right away, but if not leave at room temperature for 15-30 minutes. Use chilled if possible.
Use a GF flour such as potato or corn starch to dust the rolling pin and pieces of dough, being careful not to dry the dough too much.
Roll to desired size on parchment paper or plastic. Keep dough about 1/8 inch thick for handling.
Carefully transfer to pie pan or tart pan.
Chill the shaped pastry shells in the fridge or freezer for 15-30 minutes.
When ready to use:
Preheat oven to 375F.
For baked pies/tarts, par-bake the shells before filling. Place chilled shells into preheated oven for 8 minutes. Remove and add pie/tart filling. Then return to oven to finish baking as per the filling recipe.
For unbaked pies/tarts, blind-bake the shells. Place chilled shells into preheated oven for 12-15 minutes until lightly browned. Remove & cool before adding the unbaked pie/tart filling (such as prepared custards or cream fillings).