Gluten-free Shortcrust Pastry Pie Crust
Make endless gluten-free pies all year with this easy shortcrust pastry recipe. Perfect for sweet or savory pies, served fresh out of the oven for a crowd-pleasing treat.
Ingredients
- 2 Cups 1:1 Gluten-free Flour 248 grams. I use King Arthur Brand 1:1
- ½ Cup Cold Butter Cubed
- ¼ Cup Cold Shortening
- 1 Tablespoon Sugar Omit for a savory crust
- 1 Teaspoon Salt
- 1 Teaspoon Apple Cider Vinegar
- 1 Egg Yolk
- ⅓-½ Cup Cold Water
Instructions
Making gluten-free shortcrust pastry
- Cut your cold butter into cubes and place it along with your shortening in the freezer while you prep the remaining ingredients.½ Cup Cold Butter, ¼ Cup Cold Shortening
- In a bowl or the bowl of a food processor, combine the gluten-free flour, salt, and sugar.2 Cups 1:1 Gluten-free Flour, 1 Tablespoon Sugar, 1 Teaspoon Salt
- Break up the cold butter and shortening into the flour mixture. You do NOT want to make this look like wet sand. It should be shaggy with pieces of butter and shortening still visible.
- Add the apple cider vinegar and egg yolk to the flour mixture.1 Teaspoon Apple Cider Vinegar, 1 Egg Yolk
- Slowly add the cold water a little bit at a time. Stop adding water when your dough starts to stick together when you pinch some of it together.⅓-½ Cup Cold Water
- Transfer the dough to a lightly floured surface and shape it into a ball.
- Tightly wrap the gluten-free dough and let it rest at room temperature for about 30 minutes before rolling it out.
- Roll out the gluten-free crust to the desired size and use it like any other pie crust.
Par-baking/ blind bake your gluten-free pie crust
- I highly recommend par baking this gluten-free pie crust no matter how you plan on using it for the best results. To do so, preheat your oven to 375 degrees.
- Cover your crust with parchment paper and fill the pie with pie weights, dry rice, dry beans, or even raw sugar to fill the pie crust.
- Bake the pie crust for 15 minutes or until the bottom of the pie crust no longer looks raw.
- Remove the filling used along with the parchment paper, and bake the crust for an additional 5-8 minutes.
- Fill your pie as desired and finish baking to your recipe specifications.
Notes
Tips and Tricks
- Do NOT chill the dough if you plan on using it the same day. The gluten-free crust can get stiff once chilled, making it harder to roll out without cracking.
- If you are NOT planning on rolling out and shaping this gluten-free shortcrust on the same day, you can chill it in the fridge. Just make sure to let it sit at room temperature for at least an hour before rolling it out.
- Brush the dough with an egg wash before baking it for a beautiful golden crust.
- Add a bit of turbinado sugar on top of the egg wash for a bit of added sweetness and crunch.
- Use a glass baking dish. Seeing the bottom of the pie crust helps ensure you can see that the bottom of your gluten-free pie is nice and golden before removing it from the oven.
- If you're baking a gluten-free pie with a wet base (for example, pumpkin pie or a gluten-free quiche), always blind-bake your pie crust. For added protection against a soggy bottom pie, brush the top of the pie crust with an egg wash or egg white and then pop it back into the oven for 2-3 minutes to set. This will help create a seal between the crust and the filling.
- If the tops or edges of your crust start to get golden and the pie is not done, tent the crust with some foil and continue to bake.
Nutrition
Calories: 2172kcalCarbohydrates: 187gProtein: 28gFat: 156gSaturated Fat: 73gPolyunsaturated Fat: 20gMonounsaturated Fat: 48gTrans Fat: 10gCholesterol: 438mgSodium: 3070mgPotassium: 51mgFiber: 24gSugar: 20gVitamin A: 3096IUCalcium: 215mgIron: 9mg
Tried this recipe?Let us know how it was!