I’ve always enjoyed making pastry and I love how simple pie dough (a.k.a. shortcrust pastry) is! I was happy to find that pie dough is still easy to make when using gluten-free flour and vegan butter. Instead of non-dairy margarine, I used a hard vegan butter for a better texture and richer flavour. I love the vegan block from Naturli and if you live in North America Earth Balance butter is always highly recommended. If you want a dough for a savoury bake you can leave out the sugar.
350g gluten-free flour, all-purpose
¼ tsp salt
1 Tbsp. sugar
230g butter, cold and cut into cubes
1-4 Tbsp. cold water*
Place the flour, salt and sugar in the food processor and pulse to combine.
Add the butter to the flour and pulse into a texture that resembles coarse bread crumbs (if you’re using a soft butter or non-dairy margarine you may find that after a few pulses a dough forms).
Add 1 Tbsp. of water to the mixture at a time and pulse again. Check the consistency of your dough before adding more liquid. The brand of gluten-free flour you use will determine how much water you need as they will all absob water differently – if the dough is cracking a lot it may need more water but likewise you want to avoid adding too much and creating a sticky dough*.
Remove the dough from the food processor and shape into a ball. Cover the dough and allow to rest in the fridge for 30mins to 1hr.