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.
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.
- 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
- In the bowl of the mixer, using a paddle attachment, combine the dry ingredients.
- 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.
- 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.
- 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.
You Might Also Enjoy Learning About This Urb’n’Spice Pastry recipes:
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!
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