Description
This flaky, buttery gluten free pastry dough is perfect for pies, tarts, and turnovers. Made with a custom flour blend and chilled to perfection, it bakes up crisp and tender every time.
Ingredients
– 1 cup white rice flour
– 1/2 cup potato starch
– 1/4 cup tapioca starch
– 1 tbsp granulated sugar
– 1/2 tsp fine sea salt
– 1/2 tsp xanthan gum
– 1/2 cup unsalted butter, cold and cubed
– 1 tsp apple cider vinegar or lemon juice
– 1 large egg
– 2–4 tbsp ice cold water
Egg wash:
– 1 tbsp milk (or non-dairy milk)
– 1 egg yolk (optional)
Instructions
1. In a large mixing bowl, whisk together rice flour, potato starch, tapioca starch, sugar, salt, and xanthan gum.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg and vinegar (or lemon juice) until foamy. Add to the flour mixture and stir to combine.
4. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together when pressed.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. Once chilled, let the dough rest at room temperature for 10–15 minutes. Roll out between sheets of parchment or on a floured surface.
7. Use as desired in your recipe for pies, tarts, or turnovers.
8. For a golden finish, brush the crust with egg wash before baking.
9. Bake according to your pie or pastry recipe’s instructions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Gluten Free
- Cuisine: Gluten Free
Nutrition
- Calories: 290 kcal
- Protein: 3g
Keywords: gluten free pastry dough, gluten free pie crust, gluten free tart dough, gf pastry, gluten free baking