Gluten Free Shortcrust Pastry

Gluten Free Shortcrust Pastry

Prep Time : 15 minutes

Cook dinner Time : 30 minutes

This candy, buttery gluten free shortcrust pastry is gentle, flaky, and melts in your mouth. Excellent for making tarts!

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Gluten Free Shortcrust Pastry

Gluten free shortcrust pastry, just like pie dough, is made with easy gluten free pantry elements like an all objective gluten free flour mix, chilly chopped butter, and water, plus an egg yolk for richness. It helps make this shortcrust crumblier and melt-in-your-mouth scrumptious.

Overhead image of round tart pan with light brown baked gluten free shortcrust pastry tart

Why you will love this gluten free shortcrust pastry recipe

This recipe for shortcrust pastry is a particular, fundamental recipe that you are going to have the ability to use for thus many issues (together with my gluten free fruit tart recipe). This is what makes it particular:

  • Straightforward to deal with
  • Rolls out easily
  • Made fully by hand (no stand mixer or meals processor required)
  • Wealthy and buttery, however not heavy and does not compete with no matter filling you utilize
  • Can be utilized for no-bake fillings like our no bake cheesecake or with a baked filling like our gluten free chocolate chip pie

The elements you will want

  • All objective gluten free flour mix: I actually like my Higher Than Cup4Cup mix right here, or Nicole’s Greatest, however you should utilize Higher Batter or Cup4Cup with nice outcomes. This can be a quite simple recipe, and though the flour mix all the time issues, it issues much more in a easy recipe that’s all about texture, so you’ll want to use considered one of my advisable blends.
  • Xanthan gum: You will need to use some xanthan gum or your dough merely gained’t roll out easily and gained’t keep collectively with out cracking. In case your mix already accommodates xanthan gum, omit this ingredient.
  • Confectioners’ sugar: Confectioners’ sugar is finely floor sugar with a contact of added starch to make it clean, and it provides sweetness with out including any weight. Be sure to sift it, although, otherwise you’ll discover little clumps of it in your pastry.
  • Kosher salt: Salt brightens the buttery taste and balances the light sweetness. Kosher salt or frivolously flaked sea salt are my go-to salts since they’re straightforward to measure—and tougher to overmeasure than desk salt.
  • Unsalted butter: Butter supplies richness, provides flakiness, and naturally a buttery clean taste. Be sure to preserve yours chilly in order that it expands within the oven, creating flakiness
  • Chilly water: We use chilly water, with ice to maintain it chilly, to hydrate the dough correctly—however we don’t add the ice to the blending bowl. You should definitely pressure it out as you pour.
  • Egg yolk: We add a single egg yolk to this recipe for richness. It additionally makes the dough a bit extra crumbly (in a great way!) so it melts in your mouth.
ingredients in small bowls for sweet tart crust, images of steps for making crust combining egg yolk into water and ice, hand pouring mixture into white powder in bowl, mixed dough in a light yellow ball

The way to make gluten free shortcrust pastry

This pastry dough is made in an analogous approach to how we make most gluten free pastries: by whisking collectively dry elements, slicing in chunks of chilly butter, and including liquid to convey all the pieces collectively. This is how:

  1. In a 1 1/2 to 2 cup measuring cup (or small bowl), whisk collectively the chilly water with the egg yolks. Add some ice to maintain it chilly, and set the combination apart.
  2. In a big bowl, whisk collectively place the flour mix (together with xanthan gum), sifted confectioners’ sugar, and salt.
  3. Add chilly, chopped butter to the dry elements, and toss so every bit of butter is coated in flour.
  4. Press every floured chunk of butter between a floured thumb and forefinger to flatten it right into a shard.
  5. Create a effectively within the heart of the massive bowl of dry elements, and add the egg yolk and water combination. Combine to convey the dough collectively.
  6. If there are any very crumbly bits, add extra ice water by the half-teaspoon, and blend to mix.
  7. Knead the dough collectively frivolously simply sufficient to press it right into a disk.
  8. Press the dough right into a disk and canopy tightly with plastic wrap.
  9. Refrigerate for no less than 2 hours or as much as in a single day.
measuring rolled out tart crust against golden colored tart pan, shaping tart crust in pan, piercing raw crust with tines of fork, tart lined with white paper and filled with white balls for pie weights

The way to form and bake gluten free shortcrust pastry

The method of shaping and baking a shortcrust pastry is similar to the method of baking a pie crust. The identical ideas of conserving the elements chilly, dealing with all the pieces shortly, and utilizing a light-weight contact additionally apply. This is how:

  1. Sprinkle a flat floor frivolously with extra flour. Unwrap the dough, place it on the floor, and mud once more frivolously with extra flour.
  2. Utilizing a rolling pin (the sort with the 2 tapered ends and no handles is finest), roll out the dough right into a tough rectangle that’s about 1/2-inch thick rectangle.
  3. Fold the rectangle in half lengthwise, then mud it once more frivolously with flour, and roll it out once more right into a 1/2-inch thick rectangle.
  4. As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..
  5. Mud the sq. frivolously with flour, and roll the dough out right into a spherical that’s about 2 inches bigger in diameter than the tart pan you might have chosen.
  6. For those who’re utilizing this dough to make small tartlets, as small as 4-inches, reduce out 5-inch rounds utilizing a biscuit or cookie cutter.
  7. To make a single full-size spherical tart, switch the spherical of dough to the ready tart pan. Press it gently into the underside and the edges of the pan.
  8. Utilizing a pointy knife or kitchen shears, trim the perimeters of the dough flush with the higher fringe of the edges of the pan.
  9. Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances. This can assist preserve the tart from puffing up within the oven.
  10. When you’ve got the egg white from the egg yolk you used, use it to brush the underside floor of the crust generously.
  11. Line the pastry crust with a bit of parchment paper, and canopy the underside of the crust with dried beans or ceramic or different heat-safe pie weights.
  12. Bake for 20 minutes at 375°F, then scale back the oven temperature to 350°F.
  13. Take away the crust from the oven, take away the paper and the pie weights, and return to the oven to bake for an additional 10 minutes or till the crust just isn’t shiny and is dry to the contact.
  14. It needs to be pale golden brown throughout with some darker brown patches.
  15. Enable the tart crust to chill totally earlier than filling.
  16. For those who plan to make use of this to make a baked filling, bake just for the primary 20 minutes, take away the crust lining and weights, fill, after which return the crust to the oven to complete baking.
Overhead image of round tart pan with fruit tart with sliced strawberries, blackberries, blueberries, sliced kiwi.

Gluten Free Shortcrust Suggestions & Tips

Keep in mind to maintain all the pieces chilly

In making shortcrust pastry, like in most pastries, temperature issues a ton. You should definitely preserve your butter chilly, and your water chilly. The egg yolk blends extra simply into the chilly water if it is at room temperature, however it’s tremendous if that is chilly, too.

Solely add extra water if completely essential

Start with 3/8 cup (or 3 fluid ounces) of chilly water, and because you’re mixing the egg yolk into it, you will add the entire quantity to your flour combination. However including extra water is strictly on an as-absolutely-necessary foundation. For those who see crumbly bits, attempt to add the additional water on to these crumbly bits to moisten them.

For those who do discover that your dough appears moist and overly smooth, do not add extra flour simply but. Wrap it tightly in plastic wrap and let it chill for no less than 2 hours, and if attainable in a single day. That can give the flour an opportunity to soak up a few of that further moisture. If the dough remains to be cheesy to the contact (you contact it and it leaves a residue in your finger), simply sprinkle some further gluten free flour on it as you are rolling it out and it ought to tighten proper up.

Keep away from the meals processor in the event you can

This gluten free shortcrust pastry is admittedly finest when made by hand. It means that you can preserve the chunks of butter bigger and extra irregular, which makes for a lighter pastry. You may as well extra simply keep away from including an excessive amount of liquid if you do it by hand.

If you’re simply extra snug utilizing a meals processor, you’ll want to pulse frivolously, and no less than contemplate including the water and yolk combination by hand. That manner, you actually get a really feel for a way a lot moisture the dough wants.

In case your shortcrust pastry cracks

Since we undergo just a few rounds of rolling out the dough, folding it right into a rectangle, and rolling it out once more, the dough needs to be fairly clean by the point you are creating your ultimate form. If the dough appears oily, that implies that the butter has melted and your finest wager is to wrap it tightly and chill it straight away.

For those who discover that it is cracking prefer it’s too dry and the dough is not holding collectively correctly, sprinkle it frivolously with water (actually, sprinkle it with water out of your fingertips) and press and roll the dough again collectively. If the dough hasn’t cracked, however as a substitute actually has simply torn, fold it over on itself, then roll it out once more and proceed as if nothing ever occurred!

Gluten free shortcrust pastry ingredient substitution strategies

Gluten free dairy free shortcrust pastry

It is best to be capable of make this recipe dairy free by changing the butter with vegan butter. My favourite manufacturers are Soften and Miyoko’s Kitchen, however they do have extra moisture than butter in order that they do are usually softer than butter. That may make them onerous to cut and tough to maintain chilly as you deal with them with heat palms. Simply ensure that your water could be very chilly, and start with much less water, possibly even 1/4 cup (2 fluid ounces) ice water and add extra sparingly as you convey the crust collectively.

Gluten free egg free shortcrust pastry

The egg yolk on this shortcrust pastry provides richness and modifications the feel a bit. If you cannot have eggs however would nonetheless like that richness, strive utilizing 1 tablespoon (14 g) of olive oil rather than the egg yolk.

FAQs

Is shortcrust pastry gluten free?

No, common shortcrust pastry is made primarily with wheat flour, which is without doubt one of the commonest gluten-containing grains. This recipe is developed to be made with an all objective gluten free flour mix, primarily based totally on rice flour, that mimics the conduct of wheat flour when used on this recipe.

Does this recipe must be made candy?

You may make a savory gluten free shortcrust pastry like we did for our gluten free tomato tart, and change the confectioners’ sugar with 1/4 cup (35 grams) extra all objective gluten free flour. All the opposite recipe directions are the identical.

Can I exploit this pastry to make a double-crust pie?

I do not advocate utilizing this recipe to make a double-crust pie. I like to recommend utilizing our recipe for gluten free pie crust for that, which is much less fragile and designed to be baked, parbaked, blind baked, used for double crust pies, and all the pieces in between.

What number of pastries can I make with this recipe?

This recipe is written to make a single 11-inch tart, with some scraps left over. You may as well use it to make 6 or 7 4-inch tartlets, or most likely near 12 mini tarts made in a normal 12-cup muffin tin. The smaller the tartlet, the thinner you will wish to roll the crust so it does not overwhelm the filling.

My shortcrust pastry is hard. What occurred?

When pastry is hard, not tender, it is normally as a result of there was an excessive amount of liquid within the dough, or the butter wasn’t saved chilly so it melted into the dough when it was nonetheless uncooked. You should definitely use chilly butter, chopped into chunks that you simply cowl in flour after which flatten into shards, and ice water to maintain all the pieces chilly. Measure the extra water very slowly and sparingly. Additionally, you’ll want to chill your dough after you form it and earlier than you’re employed with it.

Is shortcrust pastry the identical as pie crust?

They’re very related, however no, shortcrust pastry just isn’t the very same factor as pie crust. Shortcrust is normally used for a single-crust tart, like a fruit tart. It is also normally made with none chemical leavener, like baking powder or baking soda, and with an egg yolk to make it a bit crumblier so it melts in your mouth.

Gluten Free Shortcrust Pastry

This candy, buttery gluten free shortcrust pastry is gentle, flaky, and melts in your mouth. Excellent for making tarts!

Course: Pastry

Delicacies: French

Prep Time: 15 minutes

Cook dinner Time: 30 minutes

Chilling time: 3 hours

Yield: 1 11-inch spherical pastry shell

Forestall your display screen from going darkish

Components

  • cup (3 fluid ounces) chilly water with ice, plus extra by the half-teaspoon as essential
  • 1 (25 g) egg at room temperature, separated
  • 1 ½ cups (210 g) all objective gluten free flour mix (my Higher Than Cup4Cup mix is good, however please click on via for full data on applicable flour blends), plus extra for dusting
  • ¾ teaspoon xanthan gum omit in case your mix already accommodates it
  • ½ cup (58 g) confectioners’ sugar sifted
  • ½ teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter roughly chopped (into massive chunks) and chilled

Directions

To make the uncooked crust.

  • In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till effectively mixed. Add some ice to the combination to maintain it chilly, and set it apart.

  • In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix effectively.

  • Add the chopped and chilled butter, and toss to coat the butter within the dry elements.

  • Press every floured chunk of butter between a floured thumb and forefinger to flatten. Work shortly, solely dealing with every bit of butter as soon as.

  • Create a effectively within the heart of the massive bowl of dry elements, and add the egg yolk and water combination, taking care to filter out the ice.

  • Combine to mix. The dough will come collectively.

  • If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively frivolously simply sufficient to press it right into a disk.

  • Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.

  • Refrigerate for no less than 2 hours or as much as in a single day. You possibly can chill the tightly-covered tart dough for as much as per week, however it could be too tough to roll out at first. Simply permit it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however be certain that the dough stays chilly).

  • As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside, or different pan you’d prefer to bake your pastry in, and set it apart.

  • Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.

  • Fold the rectangle in half lengthwise, mud once more frivolously with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.

  • As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..

  • Mud the sq. frivolously with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the diameter of the pan you might have chosen).

  • Switch the spherical of dough to the ready pan, and press it gently into the underside and the edges of the pan.

  • Utilizing a knife or kitchen shears, trim the perimeters of the dough flush with the higher fringe of the edges of the pan.

  • Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.

  • Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.

To completely bake the crust.

  • Cowl the underside of the crust with parchment paper, after which dried beans or warmth protected pie weights.

  • Place the tart crust within the heart of the preheated oven and bake for 20 minutes at 375°F.

  • Scale back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.

  • Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and frivolously golden brown in spots.

  • Take away the tart crust from the oven and permit it to chill totally earlier than filling.

Notes

Diet data.
Diet data is for the entire crust, together with the parts which can be reduce off and discarded earlier than baking. It’s an estimate solely from on-line calculators, offered as a courtesy, and shouldn’t be relied on below any circumstances.

Diet

Energy: 1618kcal | Carbohydrates: 230g | Protein: 12g | Fats: 96g | Saturated Fats: 59g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 26g | Trans Fats: 4g | Ldl cholesterol: 435mg | Sodium: 1366mg | Potassium: 54mg | Fiber: 10g | Sugar: 0.2g | Vitamin A: 3058IU | Calcium: 53mg | Iron: 1mg

Gluten Free Shortcrust Pastry

This candy, buttery gluten free shortcrust pastry is gentle, flaky, and melts in your mouth. Excellent for making tarts!

Course: Pastry

Delicacies: French

Prep Time: 15 minutes

Cook dinner Time: 30 minutes

Chilling time: 3 hours

Yield: 1 11-inch spherical pastry shell

Forestall your display screen from going darkish

Components

  • cup (3 fluid ounces) chilly water with ice, plus extra by the half-teaspoon as essential
  • 1 (25 g) egg at room temperature, separated
  • 1 ½ cups (210 g) all objective gluten free flour mix (my Higher Than Cup4Cup mix is good, however please click on via for full data on applicable flour blends), plus extra for dusting
  • ¾ teaspoon xanthan gum omit in case your mix already accommodates it
  • ½ cup (58 g) confectioners’ sugar sifted
  • ½ teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter roughly chopped (into massive chunks) and chilled

Directions

To make the uncooked crust.

  • In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till effectively mixed. Add some ice to the combination to maintain it chilly, and set it apart.

  • In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix effectively.

  • Add the chopped and chilled butter, and toss to coat the butter within the dry elements.

  • Press every floured chunk of butter between a floured thumb and forefinger to flatten. Work shortly, solely dealing with every bit of butter as soon as.

  • Create a effectively within the heart of the massive bowl of dry elements, and add the egg yolk and water combination, taking care to filter out the ice.

  • Combine to mix. The dough will come collectively.

  • If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively frivolously simply sufficient to press it right into a disk.

  • Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.

  • Refrigerate for no less than 2 hours or as much as in a single day. You possibly can chill the tightly-covered tart dough for as much as per week, however it could be too tough to roll out at first. Simply permit it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however be certain that the dough stays chilly).

  • As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside, or different pan you’d prefer to bake your pastry in, and set it apart.

  • Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.

  • Fold the rectangle in half lengthwise, mud once more frivolously with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.

  • As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..

  • Mud the sq. frivolously with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the diameter of the pan you might have chosen).

  • Switch the spherical of dough to the ready pan, and press it gently into the underside and the edges of the pan.

  • Utilizing a knife or kitchen shears, trim the perimeters of the dough flush with the higher fringe of the edges of the pan.

  • Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.

  • Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.

To completely bake the crust.

  • Cowl the underside of the crust with parchment paper, after which dried beans or warmth protected pie weights.

  • Place the tart crust within the heart of the preheated oven and bake for 20 minutes at 375°F.

  • Scale back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.

  • Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and frivolously golden brown in spots.

  • Take away the tart crust from the oven and permit it to chill totally earlier than filling.

Notes

Diet data.
Diet data is for the entire crust, together with the parts which can be reduce off and discarded earlier than baking. It’s an estimate solely from on-line calculators, offered as a courtesy, and shouldn’t be relied on below any circumstances.

Diet

Energy: 1618kcal | Carbohydrates: 230g | Protein: 12g | Fats: 96g | Saturated Fats: 59g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 26g | Trans Fats: 4g | Ldl cholesterol: 435mg | Sodium: 1366mg | Potassium: 54mg | Fiber: 10g | Sugar: 0.2g | Vitamin A: 3058IU | Calcium: 53mg | Iron: 1mg

Thanks for stopping by!

Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate!