Gluten Free Pastry for Pies and Tarts

Ingredients

• 1 1/2 cups (194 grams) 1 to 1 gluten free flour, plus extra for rolling out pastry (see note)
• 1/4 teaspoon salt
• 1/2 cup 170 grams unsalted butter, cut into 1/4 inch cubes kept refrigerated until ready to use
• 1 teaspoon sugar if making a sweet crust (optional)
• 1 egg (room temperature whisked)
• 1/4 cup plus 2 tablespoons cold water

Instructions

1. 1

   --- To a make the pastry in a food processor: ---

2. 2

   Add the flour, salt and butter. Pulse until you get the texture of breadcrumbs (add the sugar at this stage if making a sweet dough). With the processor running, add the egg, then slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.

3. 3

   --- To make the pastry by hand: ---

4. 4

   Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Add the egg and drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.

5. 5

   The dough is ready when you can grab a little, press it the dough with your fingers it should hold together. Remove and shape into a flat round on a floured board. Wrap in plastic wrap and refrigerate for 30 minutes.

6. 6

   Remove from the fridge and unwrap. Allow the dough to rest for 10-15 minutes after removing from the fridge to make it easier to roll and prevent cracking. Roll from the center out to achieve a round piece of dough.