This shortcrust recipe is made with a few common ingredients found in the gluten free pantry. It makes a great pie or quiche crust, as well as shortbread cookies. Here I included instructions for either method.
This is recipe is: Gluten Free, Paleo, and could be used for Keto as well with the omission of the sugar used in the cookies.
Gluten Free Shortbread- Pie Crust Recipe
- 1 c almond flour
- 1/4 c arrowroot starch (cassava flour or tapioca starch)
- 1/2 tsp salt
- 2-4 tbsp coconut sugar (sub cane sugar)—omit if making a savory crust
- 1/4 c coconut oil or butter (must be a fat that is solid at room temp)
- 1-2 tbsp of ice water—add one at a time slowly and wait before adding more. Cold water will solidify the fat and make the crust come together.
- Place all the ingredients except the water into the food processor. Use the pastry blade to bring it together.
- Alternatively, you can use a pastry cutter and combine ingredients; then knead dough with your hands when adding the water (but it’s so much easier in a food processor).
- When you first process the crust, the dough will start to look like sand. Stop the food processor and scrape the sides if needed. Once the dough all looks like sand and there is no fine powder, add one tbsp of cold water while the processor is running. Wait for a few seconds to see how the dough reacts. It will start to bind together.
- Once the dough clumps into a ball, it’s finished.
- If you add too much water and the dough again breaks apart, then add more flour and arrowroot one tbsp at a time until the dough forms a ball.
- Once you have your dough ball, remove it from the processor.
- If you are making cookies, wrap the dough in plastic wrap and chill it for 10-15 mins before forming the cookies. Once chilled, take it out and form into balls or disks. If making thumbprint cookies, roll dough into the size of a golfball, and then press your thumb into the center to create a well in the cookie which will hold filling. Wait until they are completely cool before filling; otherwise, the cookie will fall apart like sand when warm.
- Pie Crust
- If you are making a pie crust, start pressing the dough into a crust. We don’t roll out this kind of crust the way we would a normal pie crust. We press the dough along the pie pan with our fingers and work it up the sides of the pan. Poke dough with fork all over to keep it from shrinking. Make sure to make it even. Once the crust is formed, then you can cover with plastic and chill for 10-15 mins. Next, bake at 350 for 10-15 mins. Once it’ done, you can add your filling and bake again for another 5-15 mins, depending on the needs of your filling. Watch it carefully. For example, nuts burn quickly. Wait a few minutes after baking for the crust to cool slightly before cutting.
- Why do we chill the dough? The fat becomes warm and soft while we’re working with it. If it isn’t chilled, it likely will not hold its shape, and thus it might slump and fall. Chilling the dough helps to keep its shape while baking.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com