Gluten Free Pate Sucree (Sweet Shortcrust Pastry)
An easy-to-follow recipe for gluten free pate sucree that's perfect for sweet pies and tarts. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- pie dish and tart tins
- straight wooden rolling pin
- dough scraper
- perforated silicone baking mat ,optional, prevents the crust bottom to puff up
Ingredients
- 300 g Schar Bread Mix flour or Any GF Flour blend with Xanthan gum
- 100 g salted vegan butter – cold and cut into cubes Violife Salted is preferred
- 100 g sugar
- 1 pinch salt
- 120 g egg (2 large eggs)
Instructions
- Mix all dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add in the vegan butter and eggs. Mix with your fingers or pastry scraper until the dough turns to coarse crumbs.
- Quickly knead until the dough holds together. Shape the dough into a ball, wrap with cling film, and chill for at least an hour.
- Roll the very cold dough between two sheets of parchment paper. For optimal baking, try to achieve a thickness of around 3-4 cm (1/4 inch). Use dough measuring strips for even thickness.
- For smaller tart crusts, use cookie cutters according to the shapes you want, then carefully press the cut dough into the tart tins.
- For larger crusts, carefully lift the dough to a pie dish or tart ring. Prick the crust bottom with a fork, then trim the edges. Freeze or chill for 20 minutes before baking.
- Pre-bake larger tart crust for 15 minutes at 175°C (350°F) in a preheated oven, remove the weights and parchment paper, then bake for 7 to 10 minutes more.
- Pre-baking is unnecessary if your filling is uncooked and needs longer baking than the crust.
- For smaller tart crusts, bake for 12 to 15 minutes. Place baked crust on a wire rack and cool at room temperature before using.
Notes
- Tightly wrap the dough with plastic wrap, then store in the refrigerator for up to 3 days maximum.
- For longer storage, freeze the dough. Wrap in plastic wrap and then in a zip lock bag. Thaw for a few hours or overnight in the refrigerator before using.
- Baked crusts sealed in a container last for up to a week at room temperature and can be frozen for up to 3 months.
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