Sweet Shortcrust Pastry Gluten Free Food

GLUTEN FREE PASTRY

Steps:

• Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.
• Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
• Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to 'mush' the mixture together. You'll see it start to form a sticky dough.
• Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
• Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage - you need the dough to chill a bit so it is easier to roll!
• Roll the chilled dough between clingfilm to your desired thickness. I usually roll it to between 4-6mm for pies, tarts and quiches.
• Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.
• If you need a 'blind bake' in your pastry recipe, carefully use the rolling pin to lift the pastry into your pie dish. Don't worry about trimming any overhang yet.
• Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).
• Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
• Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).
• Bake in a preheated oven at 180'C / Fan 160'C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
• Fill and bake the pastry case as per the individual recipe you're following - I have a few suggestions below this recipe card!
• For mini pies, roll the pastry to the desired thickness and use a pastry cutter to cut out the shapes you need. Re-roll any excess and repeat until all the pastry is used up. If it gets a little dry and crumbly, wet your hands slightly and work the pastry so it moistens a little. If it gets too sticky, chill it for 10-15 minutes before rolling.
• For a golden pie top, brush the pie lid with a beaten egg before cooking. For sweet pies you can then also sprinkle with a little sugar too!

SWEET SHORTCRUST PASTRY - GLUTEN-FREE

Steps:

• Cream the butter and sugar together in a large bowl, until light and fluffy.
• Whisk in the egg.
• Fold in the combined flours and then mix to form a soft dough.
• Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
• Dough can be stored in the fridge for up to two weeks.

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

GLUTEN FREE POTATO SHORTCRUST PASTRY

Steps:

• Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
• Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
• Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
• Remove from refrigerator and roll out on a floured surface as required.