About Low Sugar Shortcrust
Shortcrust pastry, also known as pie crust or tart crust, is a versatile pastry dough that serves as the base for sweet and savory dishes. A gluten free vegan shortcrust pastry that’s comparable to Pate Brisee – a French pastry dough used as a base for sweet and savory pies and quiches.
This low sugar, vegan, and gluten free shortcrust pastry recipe allows you to enjoy all your favorite baked treats without compromising your dietary goals. Try it for different fillings to create custom desserts or savories.
Fool-Proof Low Sugar And Gluten Free Vegan Shortcrust Pastry
Because egg and wheat flour are absent in this gluten free, vegan shortcrust pastry, rolling out the dough requires proper handling to ensure it doesn’t crumble or tear.
Sugar tends to make shortcrust pastry dough soft and fragile, so making this recipe with only 5 grams (1 tsp) of sugar made the dough firm enough not to break easily.
The slight saltiness of the dough makes it ideal for;
- Gluten free quiches and other savory pies
- Low sugar Chocolate Tarts
- Clafoutis – a baked tart with custard and fruit fillings
- Fruit tarts – a French pie filled with pastry cream and fruits
Tips on how to roll out the gluten free vegan shortcrust pastry
Chill the Dough. Wrap it tightly in plastic wrap, then refrigerate for 30 minutes or until firm. Chilling the dough allows the fat to solidify, making it easier to handle and less prone to sticking.
Prepare Your Cold Work Surface. Lightly dust a cold work surface with gluten free flour to prevent the shortcrust dough from sticking.
Rolling Pin and Techniques. Roll the dough out evenly, starting from the center and towards the edges.
- If the dough starts to stick, sprinkle more gluten free flour on top and underneath. Be careful not to add too much flour, as this can make the pastry dry and tough.
- Rolling the dough between parchment paper is a great technique to prevent sticking and breaking.
- Use a Measuring Dough Strip for uniform thickness. It also helps roll the dough faster.
how to Handle the gluten free vegan shortcrust pastry
When transferring the rolled-out dough to your pie dish or baking sheet, gently lift it with a rolling pin or your hands. Gluten free pastry is more fragile, so handle it carefully to avoid tearing or breaking.
Patch Tears or Cracks. If the dough does tear or crack while rolling it out, don’t panic. Patch any tears or cracks by pressing the dough together with your fingers. Smooth out any rough edges to ensure even baking.
Freeze Before Blind Baking. If your recipe requires blind baking, transfer the rolled-out pastry to the pie dish or tart tin. Trim excess dough from the edges and use a fork to prick the pastry base, then freeze it for 10-20 minutes. Freezing the pastry helps prevent the crust from shrinking while pre-baking.
- Line the frozen pastry with parchment paper, then fill with pie weights or dried beans before baking.
- Blind baking or pre-baking a pie crust prevents a soggy bottom, maintains crispness, and sets the shape of the crust before adding the filling.
Key Ingredients And Substitutes
- Gluten Free Flour Blend – this recipe works best using one of the following blends: Schar Bread Mix, Schar Universal blend, Caputo GF Flour, and King Arthur Bread Flour.
- Vegan Butter – choose a dairy free butter that has no gluten, nuts and soy. Violife Vegan Butter is the best choice for it.
- Cold Water – cold water is essential for binding the ingredients and creating a cohesive dough. Ensure the water is ice-cold to prevent the vegan butter from getting too soft.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar GF Bread Flour | All-Purpose Gluten Free Flour (with xanthan gum) |
| Violife Vegan Butter | Flora+ Vegan butter or Miyokos Vegan Butter** |
Step By Step Instructions
Mixing the Dough
- Combine gluten free flour, salt, and sugar, then add the cold butter. Cream together the dry ingredients with cold butter with your fingers.
- Add the water gradually and incorporate gently until the dough starts to hold together.
Chilling & Resting Dough
- Transfer the dough to a cold surface, lightly dusted with flour, then slightly knead it to form a ball.
- Shape the dough into a rounded square, wrap it with a cling film, and rest it in the fridge for at least 30 minutes.
Rolling & Cutting
- Roll out the cold dough to a thickness of about 3-4 mm (0.16 in) between parchment papers to prevent the dough from sticking to the work surface. You may use a Measuring Dough Strip when rolling out the dough. Not only will you get a uniform thickness, but it also gets the job done in a flash.
- Cut the flattened dough according to the size of the pie dish or tart tins.
Blind Baking & Baking
- Preheat the oven to 180°C (356°F). If required, blind-bake large pie crust for 15-20 minutes. For small tart crusts, bake for 15 to 18 minutes.
- Cool at room temperature before filling.
Gluten Free Vegan Shortcrust Pastry
Equipment
- Digital scale
- straight wooden rolling pin
- pie dish and tart tins
- measuring dough strip optional
- Round cookie cutter
Ingredients
- 50 g cold water
- 250 g Schar GF Bread Mix flour or All-purpose GF flour with xanthan gum
- 3 g salt
- 5 g sugar
- 150 g salted vegan butter – cold and cut into cubes Violife Salted is preferred
Instructions
- Combine gluten free flour, salt, and sugar, then add the cold butter. Cream the dry ingredients with cold butter using your fingers.
- Add the water in 3 batches while mixing in between. Incorporate gently until the dough starts to hold together.
- Transfer the dough to a cold surface, lightly dusted with flour, then slightly knead to form a ball.
- Shape the dough into a rounded square, wrap with a cling film, and rest in the fridge for at least 30 minutes.
- Roll out the cold dough to a thickness of about 3-4 mm (0.16 in) between parchment papers to prevent the dough from sticking to the work surface. You may use a Measuring Dough Strip when rolling out the dough. Not only will you get a uniform thickness, but it also gets the job done in a flash.
- Preheat the oven to 180°C (356°F). Cut the flattened dough according to the size of the pie dish or tart tins.
- If required, blind-bake large pie crust for 15-20 minutes.
- For small tart crusts, bake for 15 to 18 minutes.
- Cool at room temperature before filling.
Video
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.
