Gluten Free Sweet Pâte Brisée Short Crust Dough Recipes

GLUTEN-FREE MULTI-PURPOSE SWEET PASTRY DOUGH

Steps:

• Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
• Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
• To make cookies (Makes about 2 dozen):
• Preheat oven to 350°F with rack in middle.
• Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8" thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
• Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
• To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
• Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8" thick round, gently reshaping and rotating the dough as you go to make sure it's not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
• To Make Bar Cookies (Makes two 8" baking dishes):
• Roll or press out dough according to your bar cookie recipe and bake according to instructions.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.

PATE BRISEE (FRENCH SHORTCRUST)

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

SWEET SHORTCRUST PASTRY - GLUTEN-FREE

Steps:

• Cream the butter and sugar together in a large bowl, until light and fluffy.
• Whisk in the egg.
• Fold in the combined flours and then mix to form a soft dough.
• Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
• Dough can be stored in the fridge for up to two weeks.

GLUTEN-FREE SWEET PâTE BRISéE (SHORT CRUST DOUGH)

Steps:

• In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.