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Looking for a gluten free pate brisee recipe that’s easy to follow and yields professional-grade results? This gluten and dairy free shortcrust pastry ensures a flaky and delicious crust perfect for pies and tarts. It’s a perfect crust for a gluten free, dairy free quiche.
The challenge of removing gluten and dairy from traditional shortcrust pastry dough has led to an innovative approach to gluten free baking.
By carefully selecting alternative flours and adjusting the method, an amazing dough with nearly the same quality and taste can be achieved.
Key Ingredients And Substitutes
- Gluten Free Flour Blend – substitute with any commercial gluten free bread flour for convenience. The recipe uses Schar Gluten Free Bread Mix.
- Cold Vegan Butter – essential for flakiness and taste. Violife salted vegan butter is preferred.
- Icy Cold Water – prevents the dough from warming up while mixing. As a result, the vegan butter won’t melt, ensuring a flaky crust.
- Salt – enhances the flavor of the dough.
Substitution Table
Original Ingredients | Substitute With |
---|---|
Schar GF Bread Mix | King Arthur GF Bread Flour* or Caputo GF* |
Violife Sated Vegan Butter | Miyokos Salted Vegan Butter** or Naturli Vegan Block** |
Ice Cold Water | Cold oat or rice milk |
Techniques on How to Roll Out the Gluten Free Pate Brisee Dough
- Ensure the dough is chilled thoroughly before rolling to prevent sticking.
- Roll out the shortcrust dough between two sheets of parchment paper. It minimizes direct contact and helps in preventing tears.
- Roll the dough from the center outwards. To achieve uniform thickness, use dough measuring strips.
- Rotate the dough 90 degrees after a few rolls to maintain a circular shape while preventing it from sticking to the parchment paper.
- If the dough cracks while rolling, gently press it together with your fingers.
How to handle and bake the gluten free pate brisee dough
- Chill the shaped dough in the pie tin or tart pan for at least 30 minutes before baking to help retain its shape.
- Use pie weights or dried beans on parchment paper over the dough during pre-baking to prevent the dough from puffing up.
- Pre-baking at 190°C (375°F) for 20 minutes is generally recommended.
- Allow the crust to cool down on a wire rack before filling to prevent sogginess.
How to fix a cracked pie crust After Pre-Baking
To fix a cracked tart or pie crust after pre-baking, follow these practical solutions to salvage a pre-baked crust:
- Patch the Cracks. Take some of the leftover raw dough. Roll it out thinly and cut it into pieces large enough to cover the cracks. If you don’t have leftover dough, mix a small amount of flour and water to create a paste.
- Apply the Patch. Moisten the edges of the cracks with a bit of water to help the patch adhere. Place the dough patch over the crack and gently press it to seal. If using a flour-water paste, apply it using a spatula to cover the cracks.
- Re-Bake if Necessary. If the dough patches are significant and need to be firm, return the crust to the oven for a few minutes.
- Cool Before Filling. It ensures the patch solidifies and holds up when filling the crust.
Step By Step Instructions
STEP 1 – Mixing the Dough
- Place the gluten free flour on a work surface or Silicone Pastry Mat, then make a well in the center.
- Put the cold butter cubes, salt, sugar, and eggs in the middle of the well. Use your fingers or pastry scraper to incorporate the ingredients until the dough resembles coarse crumbs.
- Add the cold water, then mix just until the dough comes together.
- Form the dough into a disk, wrap with cling wrap, and refrigerate for at least an hour.
STEP 2 – Handling & Rolling the Dough
- Once chilled, roll the dough between two sheets of parchment paper to the desired thickness. Use dough measuring strips for uniform thickness.
- Carefully lift the dough to a pie dish or tart tins using the rolling pin. Prick the bottom with a fork, then trim the edges. Freeze or chill for 20 minutes before baking.
STEP 3 – Pre-Baking
- If required, pre-bake large pie crust for 15-20 minutes at 190°C (375°F) in a preheated oven, then remove the weights and bake for an additional 10 minutes.
- For small tart crusts, bake for 15 to 18 minutes.
- Cool at room temperature before using.
Gluten Free Pate Brisee (Shortcust Pastry)
Rommel@BakefreeLooking for a gluten free pate brisee recipe that's easy to follow and yields professional-grade results? This recipe ensures a flaky and delicious crust without gluten, perfect for pies and tarts.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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Prep Time 45 minutes mins
Cook Time 20 minutes mins
1 hour hr
Course Dessert, savory
Cuisine American, French
Servings 12 mini tart crust, 1 large pie crust
Equipment
- Digital scale
- straight wooden rolling pin
- pie dish and tart tins
- silicone pastry mat
- perforated silicone baking mat optional, prevents the crust bottom to puff up
Ingredients
- 15 g cold water
- 270 g Schar Bread Mix flour or Caputo GF Flour
- 150 g salted vegan butter – Violife Salted cold and cut into cubes
- 3 g salt
- 5 g sugar
- 60 g egg 1 large egg
Instructions
- Spread the gluten-free flour onto a flat work surface or Silicone Pastry Mat, then create a hollow or well in the middle.
- Add the cold butter cubes, salt, sugar, and eggs. Blend the ingredients together with your fingers or a pastry scraper until they form rough, crumbly pieces.
- Incorporate the cold water and mix until the mixture forms a cohesive dough. Shape the dough into a disk, cover it in plastic wrap, and chill in the refrigerator for at least one hour.
- After chilling, roll the dough to your preferred thickness by rolling it out between two parchment papers. For even thickness, use measuring dough strips.
- Transfer the dough into a pie dish or tart tins with the help of a rolling pin. Prick the bottom several times with a fork and then trim the edges. Before baking, place in the freezer or refrigerator to firm up for 20 minutes.
- If needed, pre-bake large pie crust for 15-20 minutes at 190°C (375°F) in a preheated oven, then remove the weights and bake for an additional 10 minutes.
- For small tart crusts, bake for 15 to 18 minutes.
- Cool at room temperature before using.
Notes
- Wrap the dough with cling wrap, then place in a zip-lock bag to prevent air exposure and freezer burn.
- Refrigerate for up to 5 days or freeze for up to 2 months. Thaw overnight in the refrigerator before use.
- If the dough has been rolled out and placed in a pie dish, you can freeze the dish with the dough. Cover with cling wrap or aluminum foil. Always label the dough with the date to keep track of freshness.
Keyword gluten free dairy free tart crust, gluten free pate brisee
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