This foolproof gluten free pastry can be used for nearly any sweet or savoury recipe. Bake the pastry and fill it with your favourite filling, or use it in your favourite recipe to make pies, tarts or pasties.
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Makes: 1 (23cm) pastry case
270g gluten free plain flour
2 teaspoons xanthan gum
1/2 teaspoon salt
115g butter, chilled and cubed
160ml cold water
Directions Preparation:15min › Extra time:30min › Ready in:45min
Combine flour, xanthan gum and salt. Stir well. Add butter and mix in using a pastry blender or fork until the mixture resembles breadcrumbs. Using a spoon, stir in the egg. Begin incorporating water a teaspoon at a time, stirring into the mixture using a spoon. Once moist enough, knead the dough briskly to form a ball.
Dust a sheet of baking paper with gluten free flour. Place ball of dough on top, then cover with another sheet of baking paper. Press down lightly to form a disc. Chill in the fridge for 30 minutes.
Remove from fridge, and let stand at room temperature for 10 minutes, this will make rolling the pastry much easier. Remove top sheet of baking paper. Dust lightly with flour, if needed. Roll to 5mm thick on top of the baking paper.
Your pastry is now ready to use in your favourite recipe. To line a 23cm pie dish or tart tin, invert the pastry onto the dish and press down to evenly cover the bottom. Trim away excess pastry. Fill and bake according to your recipe. Or, to blind bake: cover the pastry case with baking paper, then fill with beans or rice. Bake in a preheated 180 degrees C oven for 15 minutes, or until golden brown. Cool and fill as desired.