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We hope you got benefit from reading it, now let’s go back to vickys sweet / savoury shortcrust pastry - gf df ef sf nf recipe. You can cook vickys sweet / savoury shortcrust pastry - gf df ef sf nf using 7 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
- Use 150 grams rice flour
- Prepare 60 grams sweet rice flour
- Provide 60 grams cornstarch
- You need 2 tbsp sugar (if making sweet pastry)
- Get 1 tsp xanthan gum
- You need 225 grams sunflower spread/butter or hard vegetable fat
- Take 4 tbsp iced water or as much as required
Instructions to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
- Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
- Mix in the sugar then add some of the water to form a soft but not sticky dough
- On a floured surface knead until smooth and crack free
- Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
- Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
- Can be frozen. Just follow your recipe for cooking times. To blind bake use gas 6 / 200C / 400°F for 20 - 25 minutes
- For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
- This is enough for 2 x 9" pie crusts / shells
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