Gluten Free Pastry is a nice, light, fluffy addition to your baking repertoire. This easy recipe is a little more delicate than regular pastry but rolls out well and will complement any of your baking creations.
When making a pie I roll it out between pieces of plastic wrap sprinkled with flour. That way I can use the bottom plastic to help flip the pastry into the pie plate. For pie patties I just use the plastic wrap over the top.
This recipe makes enough pastry for a double crust pie or for a dozen pie patties as pictured in this description.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To begin making Gluten Free Pastry I beat an egg in a small bowl with some vinegar and cold water. Then I set the bowl aside.
Next I measured some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar and a bit of salt into a mixing bowl.
After blending them together I added in some shortening.
I used a pastry cutter to blend the shortening into the flour until the mixture resembled small peas.
Then I added in the egg mixture I had set aside earlier.
I stirred the ingredients together and finished by using my hands to knead the dough into a ball which I then divided into 2 balls of pastry.
This time I was making pie patties so I did not put plastice wrap on the bottom but just put down some gluten free flour for rolling. If making a pie I lay out plastic wrap first and then the flour.
Next I flattened the pastry into a disc, sprinkled it with flour and then placed a sheet of plastic wrap on top to prevent the roller from sticking to the dough.
After it was rolled out to the desired thickness I used a 3″ cookie cutter to make rounds for the pie patties.
For a pie I would use the bottom plastic wrap to help invert the dough and drop it into a pie plate.
For a single crust pie I would bake Gluten Free Pastry in a preheated 425F oven for 10 to 12 minutes.
For a filled pie, follow directions for that pie.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Some Recipes Where You Can Use This Pastry…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make this Gluten Free Pastry:
- 1 egg, large beaten
- 2 tbsp white vinegar
- 2 tbsp cold water
- 2 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup shortening
How to Make Gluten Free Pastry:
- Mix the beaten egg, vinegar and cold water in a small bowl. Set aside.
- Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar and salt into a mixing bowl.
- Measure in the shortening and use a pastry cutter and blend until mixture resembles small peas.
- Stir the egg mixture into the dry ingredients.
- Knead to form a ball.
- Divide into 2 balls.
- Roll out the balls, one at a time, on a piece of plastic wrap sprinkled with flour. Sprinkle dough with a bit of flour. Place plastic wrap on top as well to prevent roller from sticking to dough.
- Remove the top sheet and use the other to help invert the dough and drop it into a pie plate.
- For single crust pie bake in preheated 425F oven for 10-12 minutes.
- For filled pie, follow directions for that pie.
- Enjoy!
Nichol
Friday 25th of November 2022
Pie is something I am known for with my family. We recently found that some of us are gluten sensitive, which means I couldn't make my normal crust. I tried several gluten free pie crusts and they either didn't hold their shape or were WAY to hard. Your recipe saved my pies. The crust turned out light and flaky. When dusted with a little crust dust; (equal parts flour (or GF flour) and granulated sugar brushed on the uncooked crust) it held up beautifully. I'm excited to make some handheld varieties next.
Thank you!
Kathleen
Friday 25th of November 2022
Hi Nichol, I am so glad to hear that you enjoyed the recipe! Yes, it can be hard to find a good pie crust. It took a bit of experimenting to get this one right! I think I will try your "crust dust" next time I make a pie. I have never heard of that before. Thank you for taking the time to write this review. I am glad to hear you will keep baking even though it can be a bit tricky when we have to be gluten free! Take care, Kathleen
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Rachel
Monday 21st of November 2022
Can you make this dough in advance and store it in the fridge until ready to use? Like two days early?
Kathleen
Tuesday 22nd of November 2022
Hi Rachel, I have never tried leaving it in the fridge for a couple days. I think I would want to make sure to let it warm up fully once it is removed from the fridge before trying to roll it out. Take care, Kathleen