Gluten Free Pietart Pastry Recipes

GLUTEN-FREE PIE/TART PASTRY

Gluten-Free Pie/Tart Pastry image

Make and share this Gluten-Free Pie/Tart Pastry recipe from Food.com.

Provided by katii

Categories Dessert

Time 25m

Yield 1 pie shell, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose gluten-free flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 tablespoons milk

Steps:

Combine flour, sugar, and salt in a bowl; stir.
Stir oil, applesauce, and milk together; add to dry mixture.
Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9" pie plate.
Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
Fill before baking if the recipe calls for an unbaked pie shell.
Enjoy!

Nutrition Facts : Calories 68, Fat 7, SaturatedFat 1, Cholesterol 0.5, Sodium 147.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1

GLUTEN FREE PASTRY

Gluten Free Pastry image

A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!

Provided by BriannaH

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup rice flour
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon baking powder
⅓ cup vegetable shortening
3 tablespoons cold water
½ teaspoon vanilla extract

Steps:

Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g

GLUTEN FREE PASTRY

Gluten Free Pastry image

I made this to make my pop tarts, you will need to probally double maybe triple this recipe if you were making a pie

Provided by Perfect Pixie

Categories Dessert

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

100 g gluten-free flour
50 g butter or 50 g margarine
2 tablespoons water

Steps:

using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
add the water and bring together into a soft ball of dough.
wrap in cling film and leave to stand for 30-60 minutes.
roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).

Nutrition Facts : Calories 178.2, Fat 20.2, SaturatedFat 12.8, Cholesterol 53.4, Sodium 143.4, Protein 0.2

ALI'S GLUTEN-FREE PIE PASTRY

Ali's Gluten-Free Pie Pastry image

Who needs gluten? This recipe produces a tender, nutty crust that's as tasty as any traditional pastry. It's the perfect base for all your pie favorites.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories Desserts

Time 15m

Yield pastry for one 9-inch pie.

Number Of Ingredients 18

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup gluten-free all-purpose baking flour
1/3 cup ground almonds
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon xanthan gum
6 tablespoons cold butter or margarine, cubed
2 tablespoons beaten egg
1 to 2 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups gluten-free all-purpose baking flour
2/3 cup ground almonds
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup cold butter or margarine, cubed
1 large egg, beaten
3 to 4 tablespoons ice water

Steps:

In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed., For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle., Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.

Nutrition Facts : Calories 172 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLY GLUTEN-FREE PASTRY

Simply Gluten-Free Pastry image

Uses Compliments™ GF AP flour blend.

Provided by Catherine Parnell-Proulx

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h45m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups gluten-free all-purpose baking flour (such as Compliments™)
2 teaspoons white sugar
1 egg, beaten
½ cup shortening, chilled and cubed
½ cup ice water

Steps:

Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
Reserve remaining crust to top filled pie.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g

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To a make the pastry in a food processor: 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.
To make the pastry by hand: 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. 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.
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