Gluten-Free pastry dough is hard to find and often expensive. Here’s an easy way to make your own at home . . .
This multi-purpose gluten-free sweet pastry dough is perfect for rolled cookies, pies, and pastries. Rich, buttery and loaded with flavor; The dough can be frozen for up to 3 months, just thaw in the refrigerator overnight prior to use.
1 1/4 cups gluten-free oat flour(4.25 ounces)
1/2 cup all-purpose gluten-free flour (2.75 ounces), plus more for dusting
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
1/8 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into small pieces, then chilled in freezer for 10 minutes
2 ounces cream cheese, cut into small pieces then chilled in freezer for 10 minutes
1 large egg
1 teaspoon vanilla extract
In the bowl of a food processor combine oat flour, gluten-free flour, sugar, salt, and baking soda and pulse just until combined. Add butter and cream cheese and pulse until they form pea-sized pieces. In a small bowl, whisk together egg and vanilla. With the food processor running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds in all.
Transfer the mixture onto a pastry mat and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges.
Wrap tightly with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
To make cookies (Makes about 2 dozen):
Preheat oven to 350°F with rack in middle.
Dust your pastry mat (or countertop or parchment paper) and a rolling pin generously with all-purpose gluten-free flour.
Remove 1 dough disk from the refrigerator and roll dough out to a 1/8” thickness. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm.
Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as needed).
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely.
If you’re re-using the baking sheets to bake multiples batches of cookies, be sure to let sheets cool completely in between batches or they’ll start to cook prematurely and won’t cook evenly.
To Make Pie or Tart Crust
(Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
Lightly dust a large piece of parchment paper or silpatand your rolling pin with all-purpose gluten-free flour.
Remove one dough disk from the refrigerator and roll out on a pastry mat into a 1/8” thick round, checking the dough as you go to make sure it’s not sticking, and adding a touch more Gluten-free flour underneath as needed to prevent sticking.
If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a pie plate over rolled out dough, gently slide your hand under parchment paper, and gently flip. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill for 10 minutes, then bake according to your pie or tart recipe.
To Make Bar Cookies (Makes two 8” baking dishes):
Roll or press out dough according to your bar cookie recipe and bake according to instructions.