Best Gluten Free Sweet Pâte Brisée Short Crust Dough Recipes

Gluten-Free Sweet Pâte Brisée (Short Crust Dough) image

Provided by Karen Morgan

Number Of Ingredients 9

¾ cup plus 2 tablespoons tapioca flour
¾ cup cornstarch
¼ cup plus 2 tablespoons glutinous rice flour, plus more for dusting
¼ cup sorghum flour
2 tablespoons granulated sugar
¼ teaspoon kosher salt
1½ teaspoons guar gum
1 cup (2 sticks) cold unsalted cultured butter, diced
3 large eggs

Steps:

In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Pate Brisee (Pie Dough) image

Provided by Martha Stewart

Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Steps:

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.