This is a recipe for gluten free flaky pastry, a pastry that can be used in many recipes. Until now I’ve posted this exact recipe in each recipe post for quiche, pot pie, hand pies, lemon meringue pie and pumpkin pie. Doing this makes for a long recipe that can be difficult to follow so it is time to post just the recipe for my gluten free flaky pastry. I will leave the recipes mentioned as they are but going forward I’ll refer readers back to this recipe for pastry.
People often think pastry is challenging but that is simply because they never make it. Some families are luck enough to have a pie expert and that’s another reason for everyone else not to make pastry. My mom was the pie expert in our family and although I have made pies over the years I was more likely to choose another dessert since we could be guaranteed to have pie throughout the year. If you want to become the pie expert in your family I guarantee you can make gluten free pies just as delicious as any pie.
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There’s a lot to learn about gluten free baking but simply being willing to accept new rules is a good place to start. So although my mother would say that lard makes the flakiest pastry she never baked with gluten free flour. American’s Test Kitchen has done more recipe testing than any home cook could ever imagine and I trust them. They have published these two excellent resources and I highly recommend them to anyone interested in learning lots about baking gluten free.
Here are a few things I’ve learned from the test kitchen about gluten free pastry that my mother wouldn’t know.
Many everyday cooks have told me that they freeze their pastry and are happy with the results. Remember, what happens in your kitchen is all that really matters.
You don’t need much more than a pie plate and a rolling pin.
I’d love to hear how your pastry turned out. What did you make? Was it easier than you thought? Let me know in the comments below or tag me with your photos on social media.
|DOUBLE CRUST PASTRY|
|6 Tbsp cold water|
|3 Tbsp sour cream|
|1 Tbsp rice vinegar|
|2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)|
|1 Tbsp sugar|
|½ tsp salt|
|½ tsp xanthan gum|
|1 cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes|
|SPRINKLING FLOUR – sweet rice flour or tapioca starch|
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