It’s so hard to find a good recipe for a gluten-free pastry crust that’s flaky and light, so one day about three years ago I decided to buckle down and make up my own recipe, pulling from the best features of the five or so recipes I had already tried. The result is a flaky crust that holds up to rolling out and moving around.
Gluten-Free Pastry Crust
Pre-heat oven to 350 degrees F. Prepare filling of choice.
1 3/4 cups plue 2 tbs Cup-4-Cup gluten-free flour mix (or any flour mix that includes xanthan gum)
1 stick (4 oz) butter
1/4 tsp salt
1 large egg
3 tbs ice water
1 tsp apple cider vinegar (ACV)
Mix dry ingredients. Cut cold butter into small chunks. Add butter to dry mixture, “rubbing” in until the butter chunks are about the size of baked beans.
Mix beaten egg, ice water, and ACV together. Slowly add to dry ingredients.
Kneed for 2-3 minutes or until just combined and relatively smooth.
Wrap in plastic wrap and refrigerate for 1-hour (can be frozen at this point for future use).
After 1-hour (or so), remove from fridge and let warm until the dough is workable. Roll out into desired size and shape.
Makes approximately 1 quiche or 6 pastys.