Every baker needs a go-to pastry dough in their recipe arsenal for pies, galettes, and tarts, and this is it! It’s tender and light, with a shortbread-like texture that makes it very versatile for all manner of fillings. Follow the rolling instructions provided above. One of the beauties of gluten free dough is there is no need for resting time or overhang as it does not shrink back. Make and use this dough right away or store it in the refrigerator or freezer until ready to use. I hope this simple recipe will become a staple in your kitchen for all manner of celebrations.
Ingredients
- 13¾ ounces (2½ cups) brown rice flour
- ½ ounce (1 cup) millet Flour
- 2½ ounces (½ cup) tapioca starch
- 3½ ounces (½ cup) white sugar
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- 8 ounces (2 sticks) cold butter, cut into 1-inch cubes
- 2 large eggs
- 2 ounces (¼ cup) cold water
Preparation
In the bowl of a food processor fitted with the steel blade, pulse the dry ingredients together a few times just to combine. Add the butter and pulse again until the butter is the size of small peas, about 30 seconds. Add the eggs and continue pulsing, until the dough begins to crumble, another 30 seconds or so. Add cold water all at once and process until the dough comes together. Press the dough together with your fingers. If it holds together, there is no need for more water. If it still feels a bit crumbly, add additional cold water, 1 tablespoon at a time until the dough feels smooth and holds together well.
Scale dough into two 12-ounce rounds. Wrap in plastic wrap and use immediately, or store in the refrigerator up to 3 days or the freezer up to 1 month.
