This Gluten-Free Pastry Crust is surprisingly light and flaky. We’ve all had rock-hard or cakey gluten-free crusts. I think the addition of the egg and the technique of grating the butter are key to the deliciousness of this recipe.
Gluten-free Pastry Crust
Ingredients
- 280 grams gluten-free flour mix that includes xanthan gum (King Arthur Gluten-Free Measure for Measure)
- 1/2 t salt
- 1 1/2 sticks butter
- 1 large egg
- 2 T water
Instructions
- Sift the flour and salt – Combine the flour and salt in a large mixing bowl. Preheat the oven to 375°, convection bake setting.
- Add the butter – Using a box grater, grate the butter into the bowl and toss it gently to coat with a spoon. Then finish by hand, by pinching the flour and butter until you have a rough mixture with some crumb.
- Add the egg – Beat the egg with 2 T water and work it into the flour/butter mixture with your hands until you have a nice smooth ball. You may need to add more water to the dough, 1 T at a time, until you achieve a smooth texture and the dough holds together without crumbling.
- Press the dough into a disk and chill; preheat the oven – Press the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes (no longer, or it will get too hard to work with). Preheat the oven to 375°, convection bake setting while the dough is resting.
- Roll out the dough and parbake – Roll out the chilled dough between two layers of plastic wrap to keep the dough from sticking to the counter and your rolling pin. When you've rolled it out to the size needed for your baking dish, gently peel off the top layer of plastic wrap, and roll the dough onto your rolling pin. Place the dough on the dish, and unroll it, easing it into the dish. Crimp and tidy the edges. Parbake for 20 minutes.