Follow our gluten free shortcrust pastry recipe to create pies, quiches and a lot more. This pastry is perfect for sweet or savoury dishes.
Ingredients
- 3 Cups (400g) Gluten Free Pastry Flour
- 5 tablespoons (100g) cold margarine
- 1 cup (250ml) water
- Extra GF flour for dusting
Method
- In a large bowl, combine pastry flour, margarine and water. Mix by hand to form elastic dough.
- Dust your bench with gluten free flour and gently knead the dough to a smooth consistency.
- Roll the dough into a 4mm thick sheet and cut circles to fit the pie tin you’re using.
- For pies add desired fillings, top and bake for 20-25 minutes
- For quiches blind bake for 12-14 minutes at 180°C (fan forced).
Expert Tip
Use cold margarine straight from the fridge; it’s easier to work with and will result in a lighter and flakier crust.
