Sweet pie crust

Posted on: December 4th, 2016 by Isabels Free From

gluten free sweet pastry

Sweet pie crust


250g Isabel’s wholemeal all-purpose, plus extra for dusting

50 g icing sugar

125g cold butter cut into small cubes

Zest of 1 lemon o

1 large free-range egg, beaten

A splash of milk or substitute


Mix the flour and icing sugar well together in a large mixing bowl. Then using your fingertips, gently work the cubes of butter into the flour and sugar mixture until it resembles breadcrumbs. If using lemon zest, finely grate in the zest and mix again.

Add the beaten egg and milk to the mixture and gently work it all together using your hands until you have a ball of dough.

Wrap the dough in cling film and place it into the fridge to rest for 30 minutes. Cut two pieces of grease proof paper large enough for the dough to be rolled inside. Sprinkle a little flour over one side of the paper and place the dough between the two sheets and pat the ball into a flat round.

Then with the help of a rolling pin carefully roll out the pastry, turning it every so often until it is about 0.5cm-1cm thick.

Remove one of the papers to reveal one side of the dough, carefully place the pastry over a well-greased 25cm non-stick loose-bottomed tart tin.

Ease the pastry into the tin, making sure to push the dough into all the sides. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and place it into the freezer for 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4.

Take a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line the pastry case, pushing it right into the sides. Fill the case right up to the top with baking beads or any pulses, bake blind for 10 minutes in the preheated oven.

Remove the pastry from the over, then carefully remove the greaseproof paper with the baking beads, then return the pie case to the oven to bake for a further 10 minutes until firm.

Leave to cool and use as require.


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