How to Make Gluten Free Pastry Dough- Sweet & Savory

This gluten free pastry dough is great for pies, pastries, quiche, and tarts. A version for both sweet and savory pastry dough leaves your possibilities endless.

It’s that time of year! The time for massive amounts of pies, cookies, pastries, and candies to be flooding our homes.

I have always enjoyed making a ton of sweet treats during the holiday season to pass around to everyone. Nowadays, so many people are on restricted diets, it’s good to have a recipe or two to fit their needs.

This gluten free pastry crust will cover those with celiac or gluten intolerance.

Depending on what you are making or your taste, you can use a gluten free whole wheat or white flour. I like to use Premium Gold flax and ancient grains for the whole wheat version and Bob’s Red Mill for the white.

How to Make Gluten Free Pastry Dough

Measure or weigh all dry ingredients out and place in a food processor or a large bowl. Mix the dry ingredients together.

Cut the cold butter into one tablespoon portions, trying not to handle the butter too much. Cut the butter into the dough with a pastry cutter or pulse the food processor until the dough becomes pea sized pieces.

Add the vinegar or lemon juice to the dough. Add the water one tablespoon at a time until the dough reaches desires consistency.

Pulse or cut the dough until it almost comes together but not quite. Gather the dough together with your hands and form a ball. Wrap in plastic wrap and refrigerate 30 minutes.

Rolling the Gluten Free Pastry Dough

Moderately flour a work surface. Remove the dough from the refrigerator and work slightly until softened. Flatten into a disc or rectangular shape, depending on what you are making. Work the edges of the dough if they are cracking.

If making a circular shape, place the dough on the work surface and lightly dust the top with flour as well. Using a rolling pin, work the dough from the center out to the edges.

If making a rectangular shape, lay the rolling pin over the dough to overlap the edges and roll from the center toward each end.

Shortly after beginning to roll, flip the dough over and lightly dust with flour again. Keep rolling the dough from the center to the edges and moving the dough around so it will not stick to the surface. Roll the dough to approximately 1/8” for best results.

Par Baking

It is not always necessary to par bake your pastry crust but if the recipe calls for it, here is how.

Preheat the oven to 375°. Dock the dough, placing small holes in it, to prevent air bubbles from forming. Place pie weights or beans on top of the dough to weigh it down. Bake in the oven for 12-15 minutes.

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Looking for more great recipes? Check out chocolate hazelnut cake and banana bread.