Gluten Free Pastry for Pies and Tarts

A gluten free pastry dough for savory and sweet pies, tarts and quiches.

Course Baking

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 118

1 ½ cups (194 grams) 1 to 1 gluten free flour, plus extra for rolling out pastry (see note) Check the ingredients of your flour. If it does not contain xanthan gum, you will need to buy some and add 1 teaspoon to the flour.
¼ teaspoon salt
½ cup 170 grams unsalted butter, cut into ¼ inch cubes kept refrigerated until ready to use
1 teaspoon sugar if making a sweet crust optional
1 egg room temperature whisked
¼ cup plus 2 tablespoons cold water

Add the flour, salt and butter. Pulse until you get the texture of breadcrumbs (add the sugar at this stage if making a sweet dough). With the processor running, add the egg, then slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.

Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Add the egg and drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
The dough is ready when you can grab a little, press it the dough with your fingers it should hold together. Remove and shape into a flat round on a floured board. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove from the fridge and unwrap. Allow the dough to rest for 10-15 minutes after removing from the fridge to make it easier to roll and prevent cracking. Roll from the center out to achieve a round piece of dough.