Gluten Free Featherlight Vinegar Pastry
Delight in the ease and elegance of this Gluten Free Featherlight Vinegar Pastry—a game-changer for gluten-free baking enthusiasts. This tender, flaky dough combines a perfectly balanced mix of gluten-free all-purpose flour, cold butter, and shortening, enhanced by a splash of apple cider vinegar for unparalleled lightness and flexibility. Designed to mimic classic pastry dough without the gluten, it’s ideal for pies, tarts, or even savory quiches. The dough rolls out beautifully, handles delicately, and bakes to golden perfection, making it perfect for both intricate lattice designs and simple crusts. Whether blind-baked or filled and baked, it's the ultimate solution for creating a flawless gluten-free crust that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend (with xanthan gum)
- 0.5 teaspoons Salt
- 0.75 cups Butter (cold, diced)
- 0.25 cups Shortening (cold, diced)
- 1 tablespoons Apple cider vinegar
- 1 unit Egg (large)
- 3 tablespoons Ice water
- 0.25 cups Additional gluten-free flour (for rolling)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and salt.
Add the cold, diced butter and shortening to the flour mixture. Use a pastry cutter or your fingers to work the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, beat the egg lightly, then whisk in the apple cider vinegar and 3 tablespoons of ice water.
Gradually pour the wet ingredients into the flour mixture, mixing gently with a fork or by hand until the dough just comes together. Add an additional tablespoon of ice water if necessary, but avoid overmixing.
Turn the dough out onto a sheet of plastic wrap. Gather it into a disk shape, wrap it tightly, and refrigerate for at least 1 hour to chill and firm.
When ready to roll, lightly flour a work surface and rolling pin with the additional gluten-free flour. Roll the dough out gently, starting from the center and working outward, into a circle about 1/8-inch thick. Handle the dough carefully as it's more delicate than traditional pastry dough.
Use the rolled dough to line a pie dish or tart pan, trimming the edges as necessary. Follow the specific filling and baking instructions for your recipe.
If blind baking is needed, preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 12-15 minutes until set. Remove the weights and bake for an additional 5-7 minutes to lightly brown.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1276 mg | 56% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
