Gluten-free Shortcrust Pastry Dough is a traditional British recipe for a pie crust intended as the base for savoury pies, tarts and cakes that has been adapted to use a gluten-free flour mix as its base. The full recipe is presented here and I hope you enjoy this classic British version of Gluten-free Shortcrust Pastry Dough.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is the traditional shortcrust pastry dough used in savoury dishes and dishes such as empanadas but which uses a gluten-free flour mix as its base. Though it's possible to make this pastry without the egg white, the lack of gluten in the flour mix does make the pastry very friable and liable to bake so the addition of an egg white makes it just a little bit easier to handle.
Ingredients:
225g Gluten-free Dry Flour Mix
1 tsp salt
110g butter or margarine
1 egg white
pinch of salt
water to bind
Method:
To make the pie dough first cube the butter then add this to the flour before cutting the butter into the flour with a knife. Add a pinch of salt then, using the tips of your fingers, rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs.
Make a a hollow circle in the powdered mix and add the egg white, mixing with a fork to combine. Now form another well and to this approximately 2 tablespoons (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refrigerator for about an hour before use.
The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired.
Click on the image, above to submit to Pinterest.