Saturday, August 4, 2012

Allergy free soft 3 flour pastry for sweet pies recipe

To roll out very thin, use cling wrap sheets. The pastry does puff up a little due to the self raising flour.

Although there is cracking around the sides of the rolled out pastry it is easy to shape and to sections stick together seamlessly. Once baked, there should be no issue with the pastry breaking at the joints. If there is then you likely need to add a dash more water in the pastry. You should, however, recognise the need for this pre or during rolling as the pastry simply won't hold together properly.

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • 125g Nuttlex
  • ¼ cup caster sugar (optional)
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼ cup cold water

This is what the pastry looks like cooked. Soft but easily manageable.

  • Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough for use.
  • If needed, criss cross two sheets of cling wrap to cover the pastry when rolling it for very large pie dishes.
  • For the average pie size, with a top and bottom in pastry, use 2/3 of the pastry for the base and 1/3 for the top. This will leave you with the above apple pie pastry.
  • This amount of pastry can also be used to make a very large base only pie like a pumpkin pie.

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