Gluten-Free Shortcrust Pastry

Name: Gluten-Free Shortcrust Pastry
Yield: Makes About 425 g
Ingredients: 220 g gluten-free plain flour (I use Doves Farm); 1 egg, lightly beaten; pinch of salt; 110 g butter, cold and cut into cubes; 2 tbsp ice-cold water, plus a little extra if necessary

Preparation info

Makes About
425 g

Difficulty
Easy

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I only use one brand of gluten-free flour in the UK, and I am always pleased with the results. I think the trick when eating gluten-free pastry is not to compare it to regular pastry. Gluten-free pastry has its own personality, taste and texture. The recipe follows the standard formula for all shortcrust pastries: half fat to flour.

Ingredients

220 g gluten-free plain flour (I use Doves Farm)
pinch of salt
110 g

Pastry
Vegetarian

Method

Put the flour, salt and butter into a food processor and pulse in quick bursts until the mixture starts to resemble fine breadcrumbs. Put the egg and water into a cup and beat to combine. Pour three-quarters of this egg mixture into the flour mixture and pulse again until the pastry comes together. If you feel the mixture needs a little more moisture, then add the rest of the liquid but if the