Description
This gluten free pastry dough is great for pies, pastries, quiche, and tarts. A version for both sweet and savory pastry dough.
Ingredients
1 1/4 cup or 160 grams gluten free flour
10 T butter, cold and cut into large chunks
3–4 T water, cold
1 tsp vinegar for savory or 2 tsp lemon juice for sweet
1T erythritol for savory or 3 T for sweet
1/4 tsp kosher salt
Instructions
Measure or weigh all dry ingredients out and place in a food processor or a large bowl, mix 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.
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.
