Hello & Welcome to Milly White Cooks!
If you think that gluten-free pastry is difficult to make and then heavy and unpalatable to
eat, think again! In today’s recipe I’m going to show you how to make my super easy gluten-free
pie crust dough and I’m also going to show you how to make it dairy free too. You can
enjoy this crisp, flaky, melt-in-your-mouth pastry for homemade tart crusts or pies and,
what’s more, all the ingredients are readily available too. This recipe is from my Gluten
Free & Wheat Free Easy Bread, Cakes, Baking & Meals Cookbook and you can find the links
to this in the detail box below. We’ll start by taking a quick look at the
ingredients list. You’ll need: 175g or 1¼ cups gluten-free plain flour blend,
called all-purpose flour in the US. I use the UK brand Doves Farm but any all-purpose
gluten free flour blend will be fine. I’m going to add 25g or 4 tbsp of cornflour or
cornstarch to my flour blend as this helps make the pastry extra light and crisp. In
this little dish I have 1 tsp xanthan gum, which helps to strengthen gluten-free pastry,
¾ tsp gluten-free baking powder and ¼ tsp sea salt or kosher salt.
Here I have 125g or ½ cup + 1 tbsp of dairy free sunflower spread but if you are not worried
about avoiding dairy then you can use buttermilk spread or unsalted butter instead and I’ve
made sure that it is very well chilled. I always use a beaten egg to bind my pastry
as it also helps to strengthen the dough and this is 1 UK large free range egg or an extra
large egg in the US and I’ve chilled my egg too in the fridge. However, if you want to
make this pastry vegan, then you can just use 3-4 tbsp of non-dairy milk or water instead
of adding an egg. Finally, you’ll need 1-2 tbsp of chilled milk,
and this can be soya or oat milk if you need the dough to be dairy-free or vegan.
Don’t forget to subscribe to my channel for lots more gluten free recipes, now let’s get
cooking! Add the flour, xanthan gum, baking powder,
salt and cornflour/cornstarch into the bowl of a stand food mixer fitted with a paddle
beater and turn into onto low just to whisk the dry ingredients together.
Use a knife or teaspoon to add the fat to the bowl in small pieces, just like this.
Spread is much softer than pure butter even when chilled so can’t easily be diced but
adding the fat to the flour like this achieves the same result.
Once all the fat has been added, turn the mixer back onto low and blend until the mixture
resembles coarse breadcrumbs, just like this. Now I’ve cracked the egg into the milk and
lightly whisked them together. Initially, add ¾ of the wet mixture to the dry mixture
and mix again until the pastry comes together into a slightly sticky dough. Add a little
more of the egg mix if the dough is too dry. I like to use my (clean) hands to finally
bring the dough together as this way I can check the consistency of the pastry dough
as I do so. Wrap the ball of dough in kitchen wrap, pat
it down and chill in the fridge for 20 mins. You can use this pastry to make savoury or
sweet pies or tarts, such as my Family Chicken, Leek and Mushroom Pie.
Now that your pastry dough has chilled and rested, I’d just like to share some tips with
you on handling gluten-free pastry as it can be a little tricky. I like to use a silicon
pastry mat, which I’ve generously dusted with gluten-free flour. I also use a silicon rolling
pin, again dusted with more gluten free flour. I roll out the pastry using firm, long strokes
and keep turning it to prevent it from sticking. I keep a pallet knife to hand to help loosen
the dough underneath as I continue to roll it out. Roll out the dough until its about
3mm thick which is the depth of a British £1 coin or 2 American 1 cents coins, stacked.
I have a final tip to help to transfer the pastry into a tart tin or as a crust top for
a pie. Make sure that the pastry is completely loosened from the rolling mat by gently running
the pallet knife under it. Cover with a sheet of greaseproof paper, then lift the rolling
mat and in one swift movement, turn it over and gently ease away the rolling mat. This
enables you to lift your pastry up using the edges of the paper rather than the dough,
which helps prevent tearing, and then you can just gently ease it into a tart tin or
onto the top of a filled pie dish. I hope you’ve enjoyed this video too, please
give it a thumbs up and subscribe if you have! This recipe is from my Gluten Free & Wheat
Free Easy Bread, Cakes, Baking & Meals Recipes Cookbook, available as a paperback or Kindle
book from Amazon, or as an ebook from iBooks, Nook or Kobo. You’ll find all the links in
the description box below and I also have a quick video preview that you can watch too!
You may also like to watch more videos in my Gluten Free cooking series, such as my
Walnut & Coffee Cake or my slow cooked Chicken Pasanda Curry? Or, why not discover just how
easy it is to make your own delicious and heart-healthy Almond & Cashew Nut Butter too!
Thank you so much for your company. Please also let me know if you make this or if you’d
like to see a video of any other of my recipes and bye for now!