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4.78 from 9 votes

Basic Gluten Free Shortcrust Pastry

BEST basic shortcrust pastry recipe that can be made for sweet or savoury bakes. Easy to make and handle, this pastry recipe will produce crisp, short gluten free shortcrust every time. Optional dairy free.
Prep Time15 mins
rest and chill time50 mins
Total Time1 hr 5 mins
Course: Ingredients
Cuisine: All, Gluten Free, optional dairy free
Keyword: pastry, pies, rice-free, savoury
Servings: 12
Calories per serving: 134.1kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

Ingredients 

  • 220 g Gluten Free Rice Free Flour blend GFA Blend B - See NOTES
  • 1 tsp xanthan gum
  • ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
  • 55 g unsalted butter cold and very small-cubed
  • 55 g lard/Trex cold and very small-cubed
  • 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
  • 2 tbsp very cold water (up to 2½ if more needed)

Instructions

  • Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
  • Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
  • Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
  • In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
  • Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
  • At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
  • Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
  • Bring the mixture together and press into a ball.
  • If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour Blending Page. If using an alternative flour (particularly one which is heavily rice-based), the texture will be different and more liquid may be required.

Nutrition

Calories: 134.1kcal | Carbohydrates: 12g | Protein: 2.2g | Fat: 9.2g | Saturated Fat: 3.6g | Trans Fat: 0.8g | Cholesterol: 25.4mg | Sodium: 110.8mg | Potassium: 7.7mg | Fiber: 1.8g | Sugar: 0.6g | Vitamin A: 137IU | Calcium: 14.4mg | Iron: 0.7mg
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© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist