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Gluten Free Pate Brisee

By Denise Pare-Watson

As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture.  I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter.  One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pate Brisee tarts | urbnspice.com

Gluten Free Pate Brisee Mini Pickle Pie

 

Refer to my links for creative ways to use this gluten-free pâte brisée such as Pickle Pies or Australian Meat Pies, or even the Ultimate Maple Butter Tarts. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for my gluten-free baking.

Gluten Free Pâte Brisée

CHEF TALK:  When baking with recipes that use gluten-free ingredients, I often recommend using smaller baking containers (For example, 4 – 6″ tins rather than 9″ pie plates, etc).  Gluten-free flour blends do not have the same structure as flours made with wheat, therefore, I find that making smaller pies rather than a deep-dish version will achieve better results. Nevertheless, I have had great success making one crust pies such as Apple Crumble Pie with this gluten-free pâte brisée pastry recipe.  

Flakey Pate Brisee Pastry encasing Aussie Pie Filling | urbnspice.com

Flaky Gluten Free Pate Brisee Pastry encasing Aussie Pie Filling

INGREDIENTS:

  • 2 ½ cups (375 g) Bob’s Red Mill 1 to 1 Baking Flour
  • 1 teaspoon (7 g) sea salt
  • 1 teaspoon (5 g) sugar
  • 1 cup (226 g) unsalted butter, cold and cut into small dice
  • 1 large egg
  • 1/3 – ½ cup ice cold water

METHOD:

  1. In the bowl of the mixer, using a paddle attachment, combine the dry ingredients.
  2. Add the cold butter and mix on slow speed until the mixture looks like coarse crumbs. There may be a few lumps remaining that look like the size of a pea – and that is just right. CHEF TIP: When making any pie pastry the butter or other fat should be very cold to ensure a flaky pastry. Remember: pastry dough requires cold butter; cookies dough requires room temperature butter.
  3. Adding the liquid: I usually add the egg to the ice water, however, you can do this separately by adding the egg first, then mixing to combine for a few seconds and then pour the ice water as needed into the mixing bowl until the dough holds together (I generally use the entire ½ cup of ice water). Stop the mixer and test the dough – it should hold together when it is squeezed between your fingers.
  4. Roll out the dough as instructed in the recipe. Once the pastry is rolled out and formed according to the recipe, the pastry benefits from a chilling for 30 minutes before baking. This step will reward you with a more flaky crust.

Gluten Free Pate Brisee - Ultimate Maple Butter Tarts

You Might Also Enjoy Learning About This Urb’n’Spice Pastry recipes:

Short Crust Pastry

Pickle Pie, Please!

How To Make Pâte Sucrée Pastry

Classic French Pie and Tart Pastry

Belly Buttons – A Pastry Story

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Oven Temperature Accuracy
    __________

If you try my recipe for Gluten Free Pâte Brisée, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise Paré-Watson

The Urb’n’Spice Chef

 

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Filed Under: Baking Techniques, Gluten Free Recipes, My Recipes, Pastry Tagged With: Baking, Baking Tips, Gluten Free, Gluten Free Recipes, Gluten Free Techniques, Pastry

Previous Post: « Pickle Pie, Please!
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Comments

  1. Ron says

    at

    I love hand pies, both savory and sweet. I’ve never gone gluten free, but have a niece that is on a gluten free diet. I’ll use this to make her a gluten free hand pie.

    • Denise Pare-Watson says

      at

      I must admit that I also love hand pies – they are so much fun for little people and big people, aren’t they? This is a very nice pastry dough, although there is another one on the site called Shortcrust pastry that works very well too and is quite sturdy when baked. Give them a try and let me know which one you like better. (I use Bob’s Red Mill 1 to 1 Baking flour – I am not sure what gluten-free flour blends you have in Sweden, but this brand is excellent).

  2. Laura McDowell says

    at

    Hello. I’m so happy to tell you that I am gluten free and a die hard make my own crust person for years. Do i need to say die hard, determined and thankful for you to understand my absolute delight with how this recipe worked?!
    So well!! Also in time to make some pecan pie.
    As a note I used Bob’s red mill all purpose.
    Laura

    • Denise Pare-Watson says

      at

      Thank you so much for your lovely comments, Laura! I am delighted to hear that you were pleased with the Gluten-Free Pate Brisee crust recipe – it is a keeper, for sure. Thank you for letting me know that you used Bob’s Red Mill All Purpose Flour. I will add this to my post. @BobsRedMill gluten-free 1 to 1 is also an excellent flour. Please feel free to explore more gluten-free recipes or gluten-free adaptable recipes on my website. Thanks for taking the time to send me a note – you made my day! 🙂

  3. Andrea Boys says

    at

    This worked perfectly! Finally. I’ve been looking for a good GF pic crust recipe and it is very hard to find. I had Bob Red Mill All Purpose and added 1 1/2 tsp of Xanthium gum. Light and flakey perfect pastry!
    This was also the first time I’ve used my mixmaster with attachment to make pastry dough and it worked perfectly as well from following your instructions. Thank you!

    My question is: I found this recipe made enough for 2 pie shells- can I freeze the dough for future use?

    • Denise Pare-Watson says

      at

      Hello, Andrea: thank you so much for your kind comments. I am happy to hear that you enjoyed the recipe for gluten free pie dough. I have found that the dough freezes quite well, although it might be easier to roll it out into a pie pan or onto a piece of parchment on a baking tray and wrap it well before freezing. Gluten free flour is often a little trickier to deal with. You handled it like an expert!

      • Andrea Boys says

        at

        Perfect – I’ll try that – Thanks!

        • Denise Pare-Watson says

          at

          My pleasure, Andrea. You are my comment of the day on my Instagram page. You made my day. Thank you! https://www.instagram.com/urbnspice

  4. Andrea Boys says

    at

    Can this crust be pre-baked? What do you suggest?

    Thanks!

    • Denise Pare-Watson says

      at

      Yes, it can be, however baked crusts of any kind are more fragile.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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