The following recipe began as an attempt to create gluten free puff pastry. However, due to time constraints I couldn’t let it sit for an hour between each turn and I definitely couldn’t let it sit over night before using it as a crust. Thus, I will repeat my attempt with the left over pastry tomorrow (this recipe makes enough for two pies) but tonight this turned into a tasty and tender pie crust, with a little flake to it.
There’s nothing wrong with a mistake (well, not quite a mistake but a need for speed) turning out to be something that is equally as tasty and useful as the intended result. I will alter the instructions a little so that this does reflect a quick pie crust recipe, because there is no need to use frozen butter and attempt any “turns” in this recipe if you aren’t willing to be serious about making puff pastry. I have learnt from experience now that it requires patience and dedication!
- Make sure you use a gluten free plain flour that doesn’t have any high FODMAP ingredients.
- The GF?FF plain flour blend that I make requires extra brown rice or quinoa flour to be added in pastry recipes. Your store bought brand might not.
- I used normal butter in this recipe, which contains very small amounts of lactose. If you are super sensitive to lactose, use a dairy or lactose free alternative, like coconut oil (refrigerated) or margarine that is FF.
Pie Crust Pastry
Makes approx. 1400 g of pastry, which is enough for three or four large tart shells or one, maybe two, enclosed pies – depending on how thin you roll it.
- 600 g GF/FF plain flour
- 150 g brown rice or quinoa flour
- 3 tsp. xanthan gum
- 3/4 tsp. kosher salt
- 1 1/2 cups of unsalted butter
- 300 ml water – only use what is necessary
- 1 tbsp. icing sugar – optional for sweet pastry.
Take the butter out of the fridge and let it come to room temperature for half an hour.
In the bowl of your stand mixer, use the paddle attachment to combine and aerate the GF plain flour, xanthan gum and kosher salt for 1-2 minutes. If you are making sweet pastry, add in the optional sugar at this point.
Next, add the butter and combine thoroughly before adding the water slowly; you might not need to add in all of the water.
The dough should come together into a coherent ball. Play around with adding in a little extra flour or liquid if need be – GF flour blends are each slightly different, so will require slightly different treatments.
Split the dough into two balls and wrap them securely in plastic wrap. Refrigerate them for 30 minutes before rolling them out. Alternatively, pop one in the fridge and one in the freezer to store for up to one month.
Once you are ready to roll, lightly flour your work surface – I have a pastry mat, it makes the next step a lot easier – and your rolling pin. For added non-stick insurance, I like to use a sheet of wax paper between my rolling pin and the pastry I’m working on.
Roll the dough out until it is approximately 5-7 mm thick and is wide enough to cover your pie dish. Make sure your intended pie dish is well greased to prevent a disaster later on. The benefits of a pastry mat come in here: if you lightly floured the pastry mat before rolling out the dough, you should be able to pick up the mat, up-end it over the greased pie dish and watch the pastry just slip into place. You will still need to gently push it into the corners of the dish and trim the edges but it makes life so much easier.
Once you have done that, pierce the base of the pastry a few times with a fork or a knife and then bake according to whichever recipe you choose.
Some recipes might call for blind baked pastry, if so:
- Partially blind bake for 10 minutes at 200 C/400 F before using in a large pie that requires less than 45 minutes to bake.
- Completely blind bake it at 200 C for 10 minutes with pie weights, and at least a further 10 minutes without, until the pastry is golden brown.
This pastry works very well in quiches, like the vegetable quiche we had for dinner tonight.