Gluten Free Featherlight Vinegar Pastry

Recipe by LARavenscroft
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    cups gluten-free flour (plus additional flour for rolling)
  • 1
    teaspoon xanthan gum, rounded
  • 12
    teaspoon salt
  • 34
  • 1
    tablespoon vinegar
  • 1
    large egg, beaten
  • 4
    tablespoons ice water
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DIRECTIONS

  • In a mediuim bowl, blend all of the dry ingredients until well blended.
  • Cut in the shortening until coarse crumbs form.
  • In a small bowl, beat the vinegar and egg together with a fork.
  • Add the ice water and combine.
  • Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
  • Work a little with your hands to obtain a smooth texture.
  • Cover and refrigerate for 30 minutes or more before rolling out.
  • Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
  • Roll out to a 11" circle, using as much flour as needed to prevent sticking.
  • Place the dough in a 9" pie plate.
  • Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
  • Fill with filling, and place second piece of pastry on top, adjust to fit.
  • Roll under and crimp pastry.
  • Bake as directed for filling used.
  • For a baked single crust, prick the pastry with a fork on sides and bottom.
  • Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
  • Cool before filling.
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