Gluten Free Sweet Pâte Brisée Short Crust Dough Recipes

GLUTEN-FREE MULTI-PURPOSE SWEET PASTRY DOUGH

Steps:

• Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
• Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
• To make cookies (Makes about 2 dozen):
• Preheat oven to 350°F with rack in middle.
• Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8" thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
• Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
• To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
• Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8" thick round, gently reshaping and rotating the dough as you go to make sure it's not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
• To Make Bar Cookies (Makes two 8" baking dishes):
• Roll or press out dough according to your bar cookie recipe and bake according to instructions.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)

Steps:

• FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
• HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
• Chill at least 3 hours or up to 5 days.
• When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
• To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
• Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
• Chill - freeze - the dough for at least 1 hour before baking.
• Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
• TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
• TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

GLUTEN-FREE SWEET PâTE BRISéE (SHORT CRUST DOUGH)

Steps:

• In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.