Cooking and Serving: 45 minutes | 1 11-inch round pastry shell
Ingredients
Why you’ll love this gluten free pastry | How to make gluten free shortcrust pastry | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 1 11-inch round pastry shell
Ingredients
Why you’ll love this gluten free pastry
How to make gluten free shortcrust pastry
Expert tips
Ingredient substitutions
Easy to handle (rolls out very smoothly)
Firmer than classic pie crust
Made entirely * Rich and buttery, but light and neutral-tasting for a sweet or savory filling
Ideal for single-crust pies with a chilled filling like our no bake
Gluten free flour blend: Gluten free pastry like this is best made with a
Confectioners’ sugar: Confectioners’ sugar adds sweetness without adding any
Kosher salt: Brightens the buttery flavor and balances the gentle sweetness.
Butter: Butter provides richness and cold butter expands in the oven to
Cold water: Hydrates the dough properly and keeps the butter cold so it
Egg yolk: Adds richness and makes the dough a bit more crumbly so it melts in
Ceramic pie weights or dried beans
11-inch tart pan with removable bottom or other pan for baking the pastry
⅜ cup (3 fluid ounces) cold water, with ice, plus more as necessary
1 (50 g) egg, at room temperature, separated
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
½ cup (58 g) confectioners’ sugar sifted
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, roughly chopped (into large chunks)
Instructions
TO MAKE THE RAW CRUST
In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and.
3/8 cup cold water until well combined. Add some ice to the mixture to keep.
it cold, and set it aside.
In a large bowl, place the flour, xanthan gum, confectioners’ sugar, and.
salt, and whisk to combine well.
Add the chopped and chilled butter, and toss to coat the butter in the dry.
Press each floured chunk of butter between a floured thumb and forefinger to.
flatten. Work quickly, only handling each piece of butter once.
Create a well in the center of the large bowl of dry ingredients, and add the.
egg yolk and water mixture, taking care to filter out the ice.
Mix to combine. The dough will come together.
If there are any very crumbly bits, add more ice water and mix to combine. Knead the dough together lightly just enough to press it.
Transfer the dough to a large piece of plastic wrap. Cover and press into a.
Refrigerate for at least 2 hours or up to overnight. You can chill the.
tightly-covered tart dough for up to a week, but it may be too difficult to.
roll out at first. Just allow it to rest at room temperature for about 10.
minutes or until it rolls more easily (but make sure the dough stays cold).
Once the dough has chilled, preheat your oven to 375°F. Grease the bottom and.
sides of an 11-inch round tart pan with a removable bottom, or other pan.
you’d like to bake your pastry in, and set it aside.
Unwrap the dough, then turn it out onto a well-floured surface. Dust the.
surface with a bit more flour, and roll it out with a rolling pin into a.
1/2-inch thick rectangle.
Fold the rectangle in half lengthwise, dust again lightly with flour, and.
roll the dough out again into a 1/2-inch thick rectangle.
Once more, fold the rectangle in half lengthwise, and then fold again.
widthwise to create a thick square.
Dust the square lightly with flour, and roll the dough out into a round that.
is about 13-inches in diameter (or about 2 inches larger in diameter than the.
diameter of the pan you have chosen).
Transfer the round of dough to the prepared pan, and press it gently into the.
bottom and the sides of the pan.
Using a knife or kitchen shears, trim the edges of the dough flush with the.
upper edge of the sides of the pan.
Pierce the bottom and sides of the tart crust with the tines of a fork about.
Brush the bottom surface of the crust generously with the egg white. Place.
the crust in the freezer for about 5 minutes or until it is beginning to feel.
TO FULLY BAKE THE CRUST
Cover the bottom of the crust with parchment paper, and then dried beans or.
heat safe pie weights.
Place the tart crust in the center of the preheated oven and bake for 20.
Reduce the oven temperature to 350°F, and remove the parchment and pie.
weights from the tart.
Return the tart crust to the oven and bake at 350°F for another 10 minutes or.
until dry to the touch and lightly golden brown in spots.
Remove the tart crust from the oven and allow it to cool fully before.
TO FULLY BAKE THE CRUST
Cover the bottom of the crust with parchment paper, and then dried beans or.
heat safe pie weights.
Place the tart crust in the center of the preheated oven and bake for 20.
Reduce the oven temperature to 350°F, and remove the parchment and pie.
weights from the tart.
Return the tart crust to the oven and bake at 350°F for another 10 minutes or.
until dry to the touch and lightly golden brown in spots.
Remove the tart crust from the oven and allow it to cool fully before.
Notes
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* ½ cup (58 g) confectioners’ sugar sifted
* ½ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, roughly chopped (into large chunks)
TO MAKE THE RAW CRUST.
* In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and
3/8 cup cold water until well combined. Add some ice to the mixture to keep
it cold, and set it aside.
* In a large bowl, place the flour, xanthan gum, confectioners’ sugar, and
salt, and whisk to combine well.
* Add the chopped and chilled butter, and toss to coat the butter in the dry
* Press each floured chunk of butter between a floured thumb and forefinger to
flatten. Work quickly, only handling each piece of butter once.
* Create a well in the center of the large bowl of dry ingredients, and add the
egg yolk and water mixture, taking care to filter out the ice.
* Mix to combine. The dough will come together.
* If there are any very crumbly bits, add more ice water and mix to combine. Knead the dough together lightly just enough to press it
* Transfer the dough to a large piece of plastic wrap. Cover and press into a
* Refrigerate for at least 2 hours or up to overnight. You can chill the
tightly-covered tart dough for up to a week, but it may be too difficult to
roll out at first. Just allow it to rest at room temperature for about 10
minutes or until it rolls more easily (but make sure the dough stays cold).
* Once the dough has chilled, preheat your oven to 375°F. Grease the bottom and
sides of an 11-inch round tart pan with a removable bottom, or other pan
you’d like to bake your pastry in, and set it aside.
* Unwrap the dough, then turn it out onto a well-floured surface. Dust the
surface with a bit more flour, and roll it out with a rolling pin into a
1/2-inch thick rectangle.
* Fold the rectangle in half lengthwise, dust again lightly with flour, and
roll the dough out again into a 1/2-inch thick rectangle.
* Once more, fold the rectangle in half lengthwise, and then fold again
widthwise to create a thick square.
* Dust the square lightly with flour, and roll the dough out into a round that
is about 13-inches in diameter (or about 2 inches larger in diameter than the
diameter of the pan you have chosen).
* Transfer the round of dough to the prepared pan, and press it gently into the
bottom and the sides of the pan.
* Using a knife or kitchen shears, trim the edges of the dough flush with the
upper edge of the sides of the pan.
* Pierce the bottom and sides of the tart crust with the tines of a fork about
* Brush the bottom surface of the crust generously with the egg white. Place
the crust in the freezer for about 5 minutes or until it is beginning to feel
TO FULLY BAKE THE CRUST.
* Cover the bottom of the crust with parchment paper, and then dried beans or
heat safe pie weights.
* Place the tart crust in the center of the preheated oven and bake for 20
* Reduce the oven temperature to 350°F, and remove the parchment and pie
weights from the tart.
* Return the tart crust to the oven and bake at 350°F for another 10 minutes or
until dry to the touch and lightly golden brown in spots.
* Remove the tart crust from the oven and allow it to cool fully before
My favorite gluten free flour blends are Better Batter’s original blend,
Nicole’s Best Multipurpose Gluten Free Flour (with added xanthan gum), and Bob’s
Red Mill’s 1-to-1 blend (in the blue bag).
For information on how to DIY your own blend, please see the all purpose gluten
free flour blends page
Trans Fat: 4g | Cholesterol: 435mg | Sodium: 1366mg | Potassium: 54mg | Fiber:
10g | Sugar: 0.2g | Vitamin A: 3058IU | Calcium: 53mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Does this recipe have to be made sweet?
You can make a savory gluten free shortcrust pastry like we did for our gluten
and replace the confectioners’ sugar with 1/4 cup (35 grams) more all purpose
gluten free flour. All the other recipe instructions are the same.
Can I use this pastry to make a double-crust pie?
I don’t recommend using this recipe to make a double-crust pie. I recommend
using our recipe for gluten free pie crust
less fragile for double crust pies, and everything in between.
How many pastries can I make with this recipe?
This recipe is written to make a single 11-inch tart, with some scraps left
over. You can also use it to make 6 or 7 4-inch tartlets, or probably close to
12 mini tarts made in a standard 12-cup muffin tin. The smaller the tartlet, the
thinner you’ll want to roll the crust so it doesn’t overwhelm the filling.
My pastry is tough. What happened?
When pastry is tough, not tender, it’s usually because there was too much liquid
in the dough, or the butter wasn’t kept cold so it melted into the dough when it
was still raw. Be sure to use cold butter, chopped into chunks that you cover in
flour and then flatten into shards, and ice water to keep everything cold.
Measure the additional water very slowly and sparingly. Also, be sure to chill
your dough after you shape it and before you work with it.