Pie pastry - savoury
This is my go-to pastry for all things savory. Great for tourtiere, meat pies and more. This recipe can also be used for sweet pies like strawberry and lemon curd, but I've got a sweet pie shell that takes those pies to the next level.
| Category: | Savoury Cakes & Pies |
Ingredients
Pastry
| 2 cups Frankie's gluten-free all-purpose flour blend |
| 3/4 tsp Kosher salt |
| 1 cup butter, unsalted, cold and cubed |
| 1 lg egg |
| 2 tbsp cold water, or more if needed |
| 1 tbsp white vinegar |
Pie pastry - savoury Directions
Combine the flour and salt together. Cut in the shortening/butter until the mixture looks like crumbs. In a separate bowl, whisk together egg, vinegar and water. Combine wet ingredients with dry ingredients. Stir with fork until moistened. Divide dough in half and shape into a ball. Flatten to about 1 inch in height. Wrap each portion with plastic wrap and chill for 30 minutes. Roll out a floured piece of parchment paper with plastic wrap on top of dough. Roll gently and evenly until desired thickness. Roll an extra inch larger than what you need to allow for trimming and slight adjustments in placement. While leaving the plastic wrap on top of the rolled out pastry, roll the pastry onto the rolling pin while slowly removing the parchment paper. Unroll pastry onto/into pie shell. Smooth out edges and flatten. Carefully remove plastic wrap and repeat process for pastry top. Bake according to your pie recipe. Some simple rules to follow: Typically bake at 350F.
For recipes calling for par-baking: bake for 10 minutes before adding your other ingredients. Can be baked from frozen or fresh. Hint: There's no gluten to toughen this pastry up. Mix it in your stand mixer at the end on high for 30 seconds to really mix it up.
Note: To omit the egg in the recipe just add 4 tablespoons of water blended with a tablespoon of flour.
Order Frankie's gluten-free Flour at https://glutenfreefrankies.com or via Amazon through these links: https://glutenfreefrankies.com/site/amazon
