How To Make a Gluten Free Crostata Pastry
Buttery, flaky and no one would ever know it’s not gluten free!
There are quite a few tricks to making a good pie crust, let alone a gluten free crust!
The regular “rules” apply:
- The pie dough is easier to work with when chilled and warms up fast
- Pie dough doesn’t like to be worked and re-worked
- Real butter makes it flakier and golden (not to mention tastes better than shortening
- Give up trying to make it low-cal or low-fat. You are making a PIE so you have at least sub-conciously already made that decision.
This is actually very easy to make. You mix the ingredients together. Chill the dough for two hours (at least). Then you roll it out, put some filling in, fold the “sides” in and bake. Voilà!
The trickiest part with gluten free? It is harder to re-work.
- Sprinkle the surface with gluten free flour (the colder the surface, the better)
- Roll out the dough evenly in all directions
- At this point, you should still be able to pick up the dough and work with it
- If you’ve had to re-roll the dough and it’s started to get warm, it will stick to the surface
- Trick – use a thin, sturdy piece of cardboard (in pic below) such as the back of an 8×11 notepad to slide under the crust and pick it up to place on the pan
- Repeat for top layer (if your’e doing a pie)
- For crostata, place it on a pizza pan lined with parchment paper
- Put filling in the middle
- Fold up the sides
Thin cardboard helps maneuver crostata shell
(see Apple and Brie Crostata recipe for filling ideas)
Gluten Free Crostata Pastry Recipe
- 2 1/2 cups gluten free flour blend (I used Bette Hagman's Featherlite)
- 2 tsp xanthun gum
- 1/2 tsp salt
- 4 Tbsp sugar
- 1/2 cup butter, cut into pieces
- 1/4 cup shortening
- 1 Tbsp distilled white vinegar
- 3 whole eggs
- 1/3 cup cold water
- extra gluten free flour for rolling dough
- In a medium bowl, mix together the flour, xanthun gum, salt and sugar.
- "Cut in" the butter and shortening using two knives or, better yet, a stainless steel pastry blender (worth the $6), until course crumbs form.
- In a small bowl, whisk together the vinegar, 2 eggs and water.
- Stir wet ingredients into dry ingredients and mix together until it forms a ball. This works best with a standing heavy duty mixer, but can be done by hand, too.
- Cover and refrigerate for at least two hours. The dough needs to be cold for best results.
- Roll out on a gluten free-floured surface.
- Move to prepared pan, add filling, fold up sides.
- Whisk the remaining egg and brush over sides of crostada. Bake for 25-30 minutes until golden brown and filling is bubbly.