Best Sweet Pastry Crust Recipes
SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)
This is a recipe I've modified from www.piginthekitchen.co.uk. If you do not need it to be gluten free then you can also make this recipe using regular pastry flour and no xanthan gum which I've also done and it turned out great. I've used it as a crust for apple pie and shoo fly pie. NOTE: this crust is slightly chewier than a regular pastry crust made with butter, if you want it to crisp up perhaps try brushing the edges with a non dairy spread.
Provided by mileen
Categories Dessert
Time 3h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
- Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
- Take the sweet potato out of the fridge and add the dry ingredients into the mash.
- Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
- Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
- Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
- Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.
Nutrition Facts : Calories 86.5, Fat 0.3, SaturatedFat 0.1, Sodium 345, Carbohydrate 19.2, Fiber 1, Sugar 0.7, Protein 1.4
SWEET PASTRY CRUST
Categories Wheat/Gluten-Free
Number Of Ingredients 7
Steps:
- In a large bowl, mix the flour, xanthan gum (if using), salt, baking powder and confectioner's sugar until well combined. Add the cold, diced butter to the dry ingredients. Cut the butter in using a pastry blender or two knives until the mixture resembles small pea-size chunks of butter wrapped in the flour mixture. Add 1/2 cup ice water to the mixture a tablespoon at a time. Squeeze the mixture together with your hands; if it does not hold together, add more water by the tablespoon and squeeze again until you can form a respectable ball with your hands. You want to handle the dough as little as possible, within reason, to avoid melting the butter with the warmth of your hands. Divide the ball in half, and wrap each section separately in plastic wrap; refrigerate. Chill for at least 30 minutes, or as long as overnight, before rolling out and using as you wish. Tip: roll the dough between two sheets of plastic wrap or parchment to prevent sticking.
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