Gluten free meat and potato pies with homemade shortcrust pastry / traditional Quebec tourtieres / Beef, pork and potato pies

3 Ways to Make Gluten Free Shortcrust Pastry

With Easter just around the corner always being the best excuse to get cooking, I thought I would share with you my three go-to gluten free shortcrust pastry recipes I’ve been using for years. Including a classic pastry, a yoghurt based version and a low carb/grain free alternative made with coconut flour.

I know this Spring is unlike any other and I hope you’re all staying safe in these strange times. And if you’re reading this in the future, from the other side of this pandemic craziness, then thank god this is all over! But while many of us won’t get to spend time with family, at least we can all still find comfort in delicious homemade foods this Easter!

P.S.: These can be used for both sweet and savoury recipes, but feel free to adjust the sugar quantities according to the recipes you’re using or your own personal taste. These are not very sweet at all so if you’re making desserts and like your pastry to be quite sweet, feel free to add more sugar.

Gluten free cream pie topped with sweetened cream cheese and strawberries + mini pumpkin pie with whipped cream and a sprinkle of cinnamon + homemade pop tarts made with gluten free shortcrust pastry

For some RECIPE IDEAS, you can check out my dark chocolate tarts, cream pie, pop tarts, cherry lattice pie, pumpkin pie, rustic pies/galettes.

My 3 Gluten Free Shortcrust Pastry Recipes:

3 Ways to Make Gluten Free Shortcrust Pastry
 
Author:
Recipe type: Baking
Ingredients
Classic Shortcrust Pastry:
  • 150g plain all purpose gluten free flour blend (I used Doves Farm)
  • 25g granulated sugar (or less - 1 tsp - in savoury dishes)
  • 1 tsp xanthan gum (optional / only if you flour blend doesn't already contain it)
  • ⅛ tsp salt
  • 70g unsalted butter
  • 1 egg
  • 1 egg white (to use as egg wash)
Yoghurt Shortcrust Pastry:
  • 130g plain all purpose gluten free flour blend (I used Doves Farm)
  • 2 tsp sugar
  • ¼ tsp salt
  • 55g unsalted butter
  • 40g (2-3 Tbsp) plain Greek style yoghurt
  • 1 large egg (half for the pastry and the other half to use as egg wash)
Low Carb Coconut Shortcrust Pastry:
  • 85g coconut flour
  • 1 tsp xanthan gum
  • 1 tsp sugar
  • ½ tsp baking powder
  • Pinch of salt
  • 90g unsalted butter
  • 2 large eggs
  • 1-2 tsp water
  • Egg wash (1 egg + a dash of milk / to brush over the pastry)
Notes
* MULTIPLY recipes as needed

* The COOKING TEMPERATURE et TIME will depend on the exact recipes you're making so cook according to the recipes you're following. ?

How to make gluten free shortcrust pastry from scratch

Directions

FOR THE CLASSIC SHORTCRUST PASTRY:

  1. Mix the flour, sugar and salt together in a bowl (as well as the xanthan gum, only if your flour blend doesn’t already contain it).
  2. Add the butter (cold, straight out of the fridge) and mix with your hands until you reach a crumb like texture.
  3. Add the egg and mix with a spoon until the dough starts to come together and then wet your hands slightly (to prevent sticking) and knead the dough until you reach a smooth ball.
  4. The pastry will be quite sticky and unmanageable at this point so wrap it up in cling film or store in a container and place in the freezer for 30 minutes to make it more solid.
  5. Take it out of the freezer, dust some flour over your work surface as well as on top of your pastry dough and carefully roll it out.
  6. Use according to the recipe you’re making.

 

FOR THE YOGHURT SHORTCRUST PASTRY:

  1. Just like the classic shortcrust pastry above, mix the dry ingredients together in a bowl, then add the butter (it needs to be cold, straight out of the fridge) and mix with your hands until you reach a crumb like texture.
  2. Then beat an egg in a separate bowl and carefully pour half in the pastry (keep the other half to use as egg wash later on).
  3. Add the yoghurt and stir with a spoon or spatula until the dough start to come together and then knead with your hands (slightly wet them first to prevent sticking) until you have a smooth dough ball.
  4. Note: if the dough is way too sticky and hard to manage, add more flour (just a tiny bit at a time) until you can form a sticky but manageable dough ball.
  5. Same as above, the pastry will still be too sticky to use at this point so wrap it up or place it in a container and freeze for about 30 minutes to make it more solid and manageable.
  6. Lightly flour your work surface and knead the chilled dough until smooth, then sprinkle some more flour on top and roll the pastry with a rolling pin.
  7. Use according to the recipe you’re making.

 

FOR THE COCONUT SHORTCRUST PASTRY:

  1. Mix the coconut flour, xanthan gum, sugar, salt and baking powder together in a bowl.
  2. Add cold butter (still solid, but preferably left to sit at room temperature for 10 minutes) and mix with your hands
  3. Add the 2 eggs and mix with your hands, kneading until you have a smooth dough ball.
  4. Then add one or two teaspoons of warm water and keep kneading the dough until smooth. It shouldn’t be overly sticky, but it also shouldn’t be so dry that the pastry is impossible to roll without cracking all over the place. Feel free to add more water (1 teaspoon at a time) if necessary.
  5. Lightly flour your work surface and sprinkle a bit on top of the dough as well to prevent sticking. Note: be careful not to put too much as it could make the dough too dry. If that happens, don’t worry, just add a tiny bit of water to the dough and restart.
  6. Carefully roll the dough as thin as possible and correct any cracks with your fingers as you go along (especially around the edges). Note: as I said above, if the dough is dry and unmanageable, this is a sign that you need to add more water.
  7. Use according to the recipe you’re making.

 

Gluten Free Shortcrust Pastry

HOW TO ROLL YOUR PASTRY:

  1. Dust your work surface with a generous amount of flour, add a handful of pastry (rolled into a ball) and sprinkle extra flour on top. Note: I like to work on a non-stick silicone mat or baking paper.
  2. Flatten the pastry with your hands first and smooth the sides a little if necessary. Move it about to make sure it’s not sticking, then take over with a rolling pin and roll until it’s very thin (about half a cm thick). Sprinkle a bit of flour on top at any point if it’s too sticky.
  3. To pick up the pastry without it breaking, a good trick is to wrap it around the rolling pin.
  4. Grease whatever baking dish/tin you’re using with butter, place the pastry over and carefully squish it in place, then trim the edge.
  5. Poke holes all over the bottom with a fork. This will help prevent your shortcrust pastry from puffing up.
  6. Finally brush a bit of egg white all over the pastry.
  7. Bake your shortcrust pastry alone at 180C (355F) for 10-15 minutes, until lightly golden.
  8. Then proceed according to whatever recipe you’re making. 🙂

Hope you enjoy these!

🙂

Kimi x

4 Comments

  1. Pingback: Gluten Free Chicken and Leek Pie + Shortcrust Pastry - Kimi Eats Gluten Free

  2. Julie Maria Verdu

    Hi!
    First of all, I just want to say how much I love your blog! Its so inspiring to see all the amazing bakes you manage to make gluten free <3 I am fairly new to the baking scene and dont really know what Im doing, so sorry in advance for all the dumb questions heh

    I am planning on making mini pumpkin pies and mini treacle tarts next week, so Im wondering which recipe you would recommend for this? My first guess was obviously the yoghurt-recipe that you used for the pumpkin pies, but I have never made treacle tart before (never even tasted or seen it), so I have no clue what consistency it is and if that filling would be wrong for that crust?
    Im also wondering if I can make the dough one day in advance? Also, I won't serve them as soon as the guests arrive, but I assume they would be best served warm, so do you think it would be alright if I rolled them out, put them in the tins and stored them in the fridge for a few hours (This I could do the same day, but as I have a lot of other stuff to do, it would be so nice to make the dough the day before)? I guess I can make the filling in advance and store in the fridge, so in that case, maybe I can just fill the pies and bake them while the guests are here, but I just dont want to spend all my time baking with visitors in the living room if that makes sense hahah
    Aaand one last question, since Im using the same recipe for two different fillings, do you think there is a large difference in the baking time in the oven, and if so, do you have any tips on how long I should let them bake (I dont mind baking them separately)?
    Again, Im reeeeally sorry about all the questions

  3. My grandson is allergic to both wheat flour AND eggs
    May I please have a replacement for eggs in your receipe
    Tnank you

    • Hey! Sorry, I don’t have a lot of experience with egg substitutes so I’m sure what would work best.
      I know that some people use ground chia seeds (1 egg = 1 tablespoon chia seeds mixed with 3 tablespoons water, left to sit until gelatinous), but I’ve never tried it myself so I have no idea if it would work or not for shortcrust pastry.

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