Looking for an easy and foolproof gluten free pastry recipe for pies and tarts? Look no further! I've used this recipe many times and it works!
Makes: 1 pastry case
210g gluten free flour
1/2 teaspoon salt
1 teaspoon xanthan gum
115g very cold butter
1 large egg, beaten
2 to 4 tablespoons milk
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Extra time:45min › Ready in:1hour
Combine flour, xanthan gum and salt in a food processor by pulsing several times. Add cold butter in cubes and pulse until mixture resembles coarse breadcrumbs.
Add beaten egg then pulse until the mixture starts to come together. Add milk, one tablespoon at a time, until pastry is moist enough to hold together when pressed.
Remove pastry from bowl and wrap tightly with plastic wrap. Chill in the fridge for at least 30 minutes, or one hour if you have time.
Remove pastry from fridge then let it sit at room temperature for 15 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
Roll pastry between 2 sheets of baking paper. Remove top sheet of pastry and invert onto a pie dish then peel off the baking paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.
To bake the pie crust, bake at 200 degrees C for 15 minutes, prick bottom and sides. With pie filling, bake for 10 minutes at 200 degrees C and then reduce temperature to 180 degrees C for another 40 minutes.
Brush the edges of the pastry case with milk or cream to achieve a glossy, golden colour as it bakes.