SIMPLY GLUTEN-FREE PASTRY
Uses Compliments™ GF AP flour blend.
Provided by Catherine Parnell-Proulx
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
- Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
- Reserve remaining crust to top filled pie.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g
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Odera Boss
odera19@yahoo.comThis is a phenomenal gluten-free pastry recipe. It gives such a great texture and doesn't sacrifice taste.
Shefat Parvez
p-s35@yahoo.comI would not recommend this recipe. The pastry was a disaster and I had to throw it away.
Worthy0fLove
worthy0flove@gmail.comI was disappointed with this recipe. The pastry was bland and didn't have much flavor.
La Traviesa del Valle
l@hotmail.comThe pastry was a bit too crumbly for my taste. I think I'll try a different recipe next time.
Praise Manuel
m@yahoo.comThis is a good recipe, but I think it could be improved with a few tweaks.
Kal Yon
ykal17@yahoo.comOverall, I'm happy with this recipe. The pastry is delicious and it's great to have a gluten-free option.
Rebecca Carpenter
carpenterrebecca@yahoo.comThe pastry was a bit difficult to work with at first, but I got the hang of it after a few tries.
Pedro Juan
p.j80@hotmail.comI found that the pastry was a little too dry for my taste. I added a bit more butter and it was perfect.
mary ann marin
m_m@aol.comThis pastry is a bit more time-consuming to make than regular pastry, but it's worth the effort. The results are amazing.
Don Abhishek Kumar rishidev
d-r@gmail.comI'm so grateful to have found this recipe. It's made my life so much easier and more delicious!
Jaze Rajpoot
rj81@yahoo.comThe instructions in this recipe are very clear and easy to follow. Even if you're a beginner baker, you'll be able to make this pastry successfully.
Justin Case
c_j28@hotmail.comI love that this recipe uses simple, everyday ingredients. I always have them on hand, so I can make this pastry whenever I want.
Mehwish Aziz
mehwisha@aol.comThis pastry is perfect for making pies, tarts, and other desserts. It's also great for savory dishes like quiche and empanadas.
Salahudeen salahudeen rajpoot
s_salahudeen@gmail.comI've tried many gluten-free pastry recipes, but this one is by far the best. It's so light and flaky.
DIANA NGIGI
d@aol.comI was skeptical that a gluten-free pastry could be good, but I was proven wrong! This pastry is amazing.
Hardwork Paysoff
p4@yahoo.comThis recipe is a lifesaver for my gluten-free family. We can finally enjoy delicious pastries again!
Solomon Emmanule
e-solomon50@yahoo.comI made this pastry for a dinner party and everyone loved it! Even my gluten-eating friends couldn't tell the difference.
Nazrul Muskan
m.nazrul53@yahoo.comThis is my new go-to gluten-free pastry recipe. It's so versatile and can be used for sweet or savory dishes.
Tayib Khan
t-khan@gmail.comI'm a novice baker, but this recipe was incredibly easy to follow and turned out perfectly! The pastry was flaky and delicious.