Shortcrust Pastry

A lovely buttery gluten-free shortcrust pastry, easy to whizz up in the food processor or make by hand.


It is surprisingly easy to make gluten-free shortcrust pastry. The key is to make sure you rest it in the fridge before using it. It will be stickier than normal shortcrust pastry and if you are using it to line a tin, simply press it into the tin rather than rolling it. If you are going to roll the pastry then use a little less water and sprinkle lots of flour at the rolling stage. Or you can put the pastry between two sheets of clingfilm and roll out. This recipe comes courtesy of Doves Farm - it is the recipe on the packet of gluten free white flour. I've tried lots of different recipes, but always end up coming back to this one.

Gluten-Free Shortcrust Pastry

Buttery shortcrust pastry

Ingredients

  • 200g white gluten free flour
  • 100g butter, cubed
  • up to 4 tbsp cold water

Method

  • The easiest way to make this flour is to use a food processor.
  • Whizz up the butter and flour in the food processor to a fine crumb mixture. If you are using unsalted butter add a little salt too.
  • Then add 2 tbsp cold water and whizz. You want to make a soft dough. Add more water until the dough comes together. You may need to press the pastry together by hand at this stage. It may be slightly sticky.
  • Wrap in clingfilm and put in the fridge for 30 minutes to chill.
  • If you are making your pastry by hand, sift the flour into a bowl. 
  • Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.  (You will need quite cold hands for this otherwise your mixture will go sticky).
  • Add 2 tbsp cold water and mix with a fork or knife to form a soft dough.  Add more water if necessary.
  • Wrap in clingfilm as above.
  • Cook according to your recipe.

I've used this shortcrust pastry in my Quiche Lorraine, Vegetable Quiche and Treacle Tart.

If you don't have any gluten-free white flour, but have rice flour you can use the same recipe with rice flour - but you will need to add more water (about 6 tbsp) and ½ tsp of xantham gum.

Gluten-free shortcrust pastry will often look undercooked, even when cooked - it doesn't brown easily and will stay a lovely buttery colour. Trust your instincts and recipe timings - not your eyesight. I once carried on baking blind my flan as it just didn't look cooked only to end up with a bullet!