Introduction

This gluten free sweet pastry is perfect for creating delicious pies and tarts with a tender, crumbly texture. Made with simple ingredients and a few easy steps, it’s ideal for anyone avoiding gluten without sacrificing flavor or texture.

The image shows a single-layered round tart crust pressed evenly inside a black fluted tart pan. The crust is a light golden brown color with a smooth texture and small fork holes evenly scattered across the surface. The tart pan sits on a white marbled surface with a small folded light grey cloth visible in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

275 g gluten free plain flour (I use Doves Farm)
125 g cold unsalted butter or dairy free butter (Stork baking block recommended for best results)
1 tsp xanthan gum
Pinch of salt
50 g light brown sugar
1 large egg (beaten)
1-2 tbsp cold water

Instructions

Step 1: Cut the butter or dairy free butter into small cubes and place them in the bowl of an electric mixer or a large bowl if mixing by hand.
Step 2: Sieve the gluten free flour into the bowl, then rub the butter and flour together with your fingers until the mixture looks like breadcrumbs.
Step 3: Add the xanthan gum, brown sugar, and salt, then whisk to combine evenly.
Step 4: Using the dough hook on low speed, gradually mix in the beaten egg. If mixing by hand, use a fork to incorporate the egg through the mixture.
Step 5: Add cold water one tablespoon at a time, mixing slowly until the dough becomes slightly sticky. If using dairy free butter, add water a teaspoon at a time to avoid making the dough too wet.
Step 6: Bring the mixture together gently with your hands into a ball, being careful not to overwork the dough. Wrap it in cling film or foil and chill in the fridge for 30 minutes.
Step 7: Preheat the oven to 180°C (160°C fan).
Step 8: Roll out the chilled dough on a lightly floured surface or between two sheets of baking paper to about 3-5mm thick, making it large enough to cover your pie tin with a bit of overhang.
Step 9: Gently fit the dough into the pie tin, pressing it closely into the base and sides. Trim the excess pastry with a sharp knife and prick the base a few times with a fork.
Step 10: Cover the pastry with baking paper and fill with baking beans, rice, or any ovenproof weight to prevent bubbling.
Step 11: For pies or tarts that will be baked again, bake for 15 minutes, then remove the paper and weights and bake for an additional 6-8 minutes until cooked through.
Step 12: For no-bake pies or tarts, bake for 20 minutes, then remove the paper and weights and bake for another 6-8 minutes.

Tips & Variations

When using dairy free butter, add cold water gradually (one teaspoon at a time) to avoid making the dough too wet.
For a richer flavor, replace light brown sugar with golden caster sugar or add a teaspoon of vanilla extract.
To make the pastry dairy free, use a suitable dairy free butter and ensure all other ingredients comply.
Chill the dough well before rolling to help it roll out more easily and reduce cracking.

Storage

Store any unused dough wrapped tightly in cling film in the refrigerator for up to 2 days. You can also freeze the dough for up to 1 month; thaw overnight in the fridge before using. Once baked, allow the pastry to cool completely, then store in an airtight container for up to 2 days. Reheat gently in a low oven if needed to restore crispness.

How to Serve

A close-up top view of a single-layer light golden pie crust in a black scalloped edge tart pan, with small evenly spaced rows of fork holes across the surface, resting on a white marbled textured background. A white cloth is partially visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy free butter?

Yes, regular unsalted butter works perfectly in this recipe and will give a rich flavor and great texture.

What if I don’t have xanthan gum?

Xanthan gum helps bind gluten free flours. If you don’t have it, you can try adding a small amount of ground chia seeds or flaxseed mixed with water, but the texture might differ slightly.