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Top down view of a pie crust in a tin
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5 from 9 votes

Gluten Free Sweet Pastry

The best gluten free shortcrust pastry for your sweet pies and tarts!
Course Dessert
Cuisine American, British, European
Keyword Dairy-free, dough, gluten-free, pastry, pie crust, shortcrust, sweet pastry, tart crust
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 5 minutes
Servings 1 9" pie crust
Calories 212kcal


  • 275 g gluten free plain flour (I use Doves Farm)
  • 125 g cold unsalted butter or dairy free butter (I find that the Stork baking block gives the best results)
  • 1 tsp xanthan gum
  • Pinch of salt
  • 50 g light brown sugar
  • 1 large egg (beaten)
  • 1-2 tbsp cold water


  • Cut the butter/dairy free butter into small cubes and add to the bowl of an electric mixer (or just a large bowl if mixing by hand).
  • Sieve the gluten free flour into the bowl and rub the butter and flour together with your fingers until the mixture resembles breadcrumbs.
  • Add the xanthan gum, brown sugar and salt. Whisk to combine.
  • Put the bowl back onto your electric mixer and use the dough hook attachment. Gradually add the beaten egg as you mix on a low speed. Or, if mixing by hand, just use a fork to incorporate the egg through the mixture.
  • Add the cold water 1 tablespoon at a time, continuing to mix on a low speed/with a fork until the mixture resembles a slightly sticky dough. NOTE: I have found that when using dairy free butter, less water is needed so would advise adding 1 teaspoon at a time in this case until the desired slightly sticky texture is achieved.
  • Use your hands to bring the mixture together into a ball of dough, but avoid handling much more than this. Wrap the ball up in cling film or foil and place in the fridge to chill for 30 minutes.
  • Preheat the oven to 180°C/160°C fan.
  • Once the dough has chilled, roll it out on a lightly floured surface or between two sheets of baking paper. It should be approx 3-5mm thick and big enough to cover your tin with a slight overhang.
  • Carefully lay the dough over the pie tin. Push the pastry down into the base and sides so it closely lines the tin, then slice away the overhanging pastry with a sharp knife. Prick the base a couple of times with a fork.
  • Place some baking paper over the pastry-filled tin and cover with baking beans, rice, or anything ovenproof that will weigh the pastry down evenly.

Timings if using this pastry for a pie or tart that will be baked again:

  • Bake for 15 minutes.
  • Remove the baking paper/beans and bake for another 6-8 minutes or until the pastry is completely cooked through.

Timings if using this pastry for a no-bake pie or tart:

  • Bake for 20 minutes.
  • Remove the baking paper/beans and bake for another 6-8 minutes.