Gluten-Free Shortcrust Pastry for Pie
A gluten-free shortcrust pastry that's tender, easy to work with, and saves every savoury pie you throw at it. The secret is simple: cold butter, iced water. You get a crust that crisps up beautifully and never crumbles when you unmould it.
🛒 Ingredients
6 servings
- 2 cups rice flour
- 1 cup potato starch
- 1/2 cup cornflour
- 1/2 cup sweet tapioca starch
- 200 g cold butter, diced
- 2 egg yolks
- 6 to 8 tablespoons iced water
- 1/2 teaspoon salt
- 1 beaten egg yolk, for glazing
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Directions
- 1
In a large bowl, whisk together the rice flour, potato starch, cornflour and tapioca starch with the salt. Add the cold diced butter and rub it in with your fingertips until the mixture looks like damp, coarse breadcrumbs.
- 2
Add the egg yolks and mix again, without overworking the dough.
- 3
Pour in the iced water a spoonful at a time until the dough comes together into a soft ball that no longer sticks to your fingers.
- 4
Press the dough into the base and sides of a medium springform tin. Prick the base with a fork.
- 5
Fill it however you like: meat, vegetables, cheese, chicken...
- 6
Roll the remaining dough between two plastic bags, dusting with a little rice flour so it doesn't stick.
- 7
Lay it over the filling, press the edges well to seal and trim off the excess.
- 8
Brush with beaten egg yolk and bake in a moderate oven (180 °C) for about 1 hour, until the pie is well baked and the pastry crisp. Let it cool slightly before unmoulding.
💡 Chef's Tip
Keep the butter and water genuinely cold — that's what makes the pastry short and crisp. If the dough cracks, chill it for 15 minutes before handling. Being gluten-free, it's more fragile than a classic pastry: press it into the tin rather than handling it on the worktop.
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