Description
Quick and Easy Gluten Free Pastry Dough. Watch the video tutorial for a step by step guide as to how to make it!
Ingredients
Units
Scale
- 8 tablespoons cold butter (unsalted butter or salted butter is fine (frozen is good as well))
- 1 1/2 cup gluten free Cup4Cup gluten free flour blend
- 1 egg
- granulated sugar (optional (if you want to place some on top of a fruit pie))
- 1 tsp Water (if needed)
Instructions
- In the bowl of you processor, place the dry ingredients. Cut the butter and place into the food processor. Pulse the butter and gluten free flour together until the butter is pea sized. Make sure that your butter is cold. If you feel that the butter is too warm, place back into the fridge for 30 minutes before completing step 2.
- Add the egg into the food processor and pulse. The dough will start to come together and form a ball. That is how you know that the dough is done. You want it to be easy to roll and in order for it to be so, it needs to have enough moisture. Once it has formed the ball, take the dough out of the food processor.
- Now, this may be controversial but I roll the dough out immediately. Lightly flour a pie mat or place it between two pieces of parchment paper and roll it out. I then lay the dough into a pie plate or tart pan and will place it into the fridge or freezer for an hour. About 45 minutes in, set your oven to 425°F.
- Depending on the recipe you are making, you may want to parbake the dough. To to this, take the crust from the freezer, and lay a piece of parchment paper or wax paper on top of it. You will need pie weights which can be beans, or beads, and you will then bake the dough for 20 minutes. When you remove it from the oven, it will be a nice golden color. This helps to start cooking the dough without burning it.
- Bake the crust then according to whatever recipe you are using.
- *If you do not wish to make your recipe immediately, you can place the dough in the refrigerator overnight. That is no problem. You can even store it in the fridge up to 3 days. I personally would still suggest rolling the dough out before placing it in the refrigerator overnight but that is your call!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Calories: 1466
- Sugar: 6
- Sodium: 78
- Fat: 101
- Saturated Fat: 59
- Carbohydrates: 131
- Fiber: 18
- Protein: 25
- Cholesterol: 404
