Gluten Free Pate Brisee (Shortcust Pastry)
Looking 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.
Equipment
- Digital scale
- straight wooden rolling pin
- pie dish and tart tins
- silicone pastry mat
- measuring dough strip
- 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.
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