I have been asked many times about GF pastry. It isn't my strongest item to make. I have always been intimidated by the stuff -- My mom was amazing when it came to pastry. Amazing!!! Nothing I made ever measured up. Ever.
SO... I guess I just wrote it off and never really looked back.
Silly when I look at it now. To give up just because it wasn't like mom is really no longer an option and seems entirely unproductive.
So, knowing that starting from scratch may make me give it up totally -- I thought about it and couldn't think of anyone that made it as well as my friend Chris. Her pastry is amazing... light, flaky, mouth melting decadence. This is the equivalent in all ways to mom pastry -- and it is gluten free! So, I asked for her recipe. Better to start where you know it can work than start over and get discouraged... and there is my life lesson. Ask.
Do not always go it alone reinventing the wheel (or pastry in this case). There is a good chance that someone has already done it -- and done it well... Use those resources!
So my thanks go out to Chris... Her no fail pastry is amazing. Her talent knows no bounds! With this - I am hoping to expand my skills and branch out into relatively new territory! I am ready. Mince tarts here I come.
Thanks again Chris....
Chris’s No Fail GF Pastry Recipe
1/3 cup ice water 2 tsp apple cider vinegar 2 egg yolks 1 cup rice flour 1 cup cornstarch 1/2 cup tapioca flour 2 tsp xanthan gum 1/4 tsp salt ½ cup butter ½ cup shortening (For dairy free use 1 cup of shortening…it will still give you a great pastry! On the flip side, you could use 1 cup of butter if you want to make it more of a buttery texture like puff pastry.)
Combine the dry ingredients. Add the shortening to the dry ingredients and work it into a crumbly mixture with your hands or a fork. Combine the wet ingredients. With a fork, mix the wet into the dry to form a dough ball. When you want to roll it out, take two pieces of parchment paper. Sprinkle one with a little rice flour. Put the dough ball on it. Sprinkle more rice flour. Place the second piece of parchment on top. Roll the dough out between the parchment...this is great because the dough is rather sticky so you don't have to worry about it sticking to the rolling pin. You may have to hold down the corner of the parchment with your hip or something so it doesn't slip around though. Use the pastry as you would any other pastry. An unfilled pastry shell can be baked for 20 minutes at 425F and filled according to the pie recipe you are using. You might need to play with the time and temperature yourself. This recipe will be enough for a shell and top for a small pie.