Shortcrust pumpkin pie

Gluten Free Shortcrust Pastry

This pastry works well with sweet or savoury recipes. For desserts or a sweeter mix, try adding a little caster sugar as you mash the butter.


200g Plain Tritamyl Flour
100g butter (chilled)
75ml cold water
2 egg yolks
1 tsp xanthan gum


1. Mix the flour and xanthan gum together in a large bowl until well-combined.
2. Cut the chilled butter into smaller chunks and then mash them into the flour mixture with a fork until it resembles fine breadcrumbs (don’t use your hands as this will melt the butter).
3. Seperate the eggs then beat the 2 egg yolks and then add those, plus the water, to the mix.
4. Stir until the dough comes together into a ball.
5. Wrap the dough in cling film and put it into the fridge for at least 30mins to chill.
6. When its nice and cold, roll out your pastry dough on a floured surface (tritamyl again), or between layers of cling film for easier handling after it is rolled.
7. My oven is old and temperamental but I baked it for about 45mins at 160C and it turned out great! Just keep an eye on it the first time.

Note: don’t expect this pastry to colour much, it stayed pretty pale even after it was cooked.

You can save the leftover egg whites from this recipe and use them for the amazing GF pizza recipe.

Shortcrust pumpkin pie
Shortcrust pastry in my slightly burnt pumpkin pie

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