The eggs make this dough so easy to work with. They also give the finished pastry a delicious texture and flavor that is great for pies or turnovers (those tasty little pastry pockets filled with sweet fruit, or savory meats and veggies).
Combine all dry ingredients in to a large bowl and cut in butter with a pastry cutter (until pea-size crumbs).
Make a well in center and add eggs and vinegar. Mix until dough is smooth and a ball can be formed. Use hands if necessary – but be quick, you don’t want the warmth of your hands to start melting the butter.
Divide dough in half, shape into 2 flat discs and wrap in plastic. Chill for 30 minutes. On a floured surface, using a floured rolling pin, roll out dough 1/8″ thick, then transfer to a greased pie plate. Trim edges and flute for a decorative edge if desired.
- 2 cups GF Pastry Flour Blend below, plus more for rolling
- 1/4 cup sweet rice flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 3/4 cup butter cold, cubed
- 2 eggs
- 1 1/2 Tbsp cider vinegar
Pastry Flour Blend
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup cornstarch
- 1/4 cup potato starch
- 1 1/2 Tbsp potato flour
- 1 1/2 tsp xanthan gum
- Combine all dry ingredients in to a large bowl and cut in butter with a pastry cutter (until pea-size crumbs).
- Make a well in center and add eggs and vinegar. Mix until dough is smooth, use hands if necessary (but be quick, you don't want the warmth of your hands to start melting the butter).
- Divide dough in half and shape into 2 flat discs. Wrap in plastic and chill for 30 minutes.
- On a floured surface, using a floured rolling pin, roll out dough 1/8" thick, then transfer to a greased pie plate.
- If using a double pie crust, roll out the second disc, making it slightly larger than your pie plate. If not needed, wrap tightly in plastic wrap and freeze dough*.
- Trim edges and flute for a decorative edge if desired.
*Instead of freezing the ball of dough, roll it out and press into a greased pie plate as you normally would. Then place the entire thing in the freezer until solid. Wrap in plastic wrap, then keep in freezer until needed. Best to use the foil pie plates for this, in case you need your glass pie plates for other recipes.
can this pastry be used to make tarts?
The recipe I have for pastry falls apart too easily
That one, or this one Flaky Pie Crust will work great (one has eggs, the other does not)
Can you use the G/F all purpose flour in place of the pastry flour blend?
You can, although just be aware that the results of the pastry’s finished product may differ if using a different blend of flours. Because gluten free flours have such different properties, flavors and textures, using them in different quantities (or using completely different flours) will have an affect. But by all means give it a try – your blend may work just fine! Gluten free baking is all about trial and error – until you find the perfect blend!
Need egg noodle recipe cN’t seem to find it.
If you enter ‘egg noodles’ in the search box at the top left of the page, it will come up.
I have as much or more problems with rice as I do with wheat, I usually substitute sorghum flour for rice flour. Since this contains both, what do I use to substitute for the rice flour in this recipe?
My favorite pastry recipe is this one: Flaky Pie Crust. You can replace the 3 Tbsp of sweet rice flour with more sorghum.