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baked small gluten free vegan shortcrust pastry

Gluten Free Vegan Shortcrust Pastry

By Rommel@Bakefree
This recipe contains no sugar and a vegan shortcrust pastry similar to Pate Brisee – a French pastry dough mainly used for sweet and savory pies.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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Prep Time 15 minutes
Cook Time 18 minutes
Waiting Time 30 minutes
Course Dessert
Cuisine American, French
Servings 10 Mini Tarts, 1 Large Pie Crust

Equipment

  • Digital scale
  • straight wooden rolling pin
  • pie dish and tart tins
  • measuring dough strip optional
  • Find Ingredients & Tools Here

Ingredients
 
 

  • 50 g cold water
  • 250 g Schar GF Bread Mix flour or All-purpose GF flour with xanthan gum
  • 5 g salt
  • 150 g vegan butter – cold and cut into cubes Violife is preferred

Instructions
 

  • Combine gluten free flour, and salt, 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.
Keyword gluten free shortcrust, vegan pie crust
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