Savoury Short Pastry Case

20 cm / 8 inch pastry case

  • Gluten free & vegan

100g gluten-free plain flour
100g gluten-free oat flour or maize flour
½ teaspoon xanthan gum
100g dairy-free margarine
large pinch salt (the maize flour is quite sweet if using so I add a little extra salt to the pastry
50 – 60 ml water to bind


Grease the sides of an 8in / 20cm flan dish or a flan tin with a loose base.

Mix the flours and salt together in a large bowl. Rub the dairy-free margarine into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Pour in water a little at a time. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer.

Turn out onto the work top and knead the pastry briefly to bring the dough together.

This pastry is best used straight away. It can be a bit crumbly if left a while before using.

Lightly dust the work top with gluten free flour.

Roll the pastry one way, turn the pastry 90° making sure there is gluten free flour underneath and roll again. Continue rolling out the pastry moving the pastry around between rolls to make sure it doesn’t stick to the table.

Roll the pastry onto the rolling pin and unroll over the flan tin. This pastry is crumblier than wheat pastry so if you find it difficult to roll out, roll out onto a plastic food bag or cling film.

Fold the pastry into the corners of the flan tin.  Try not to stretch the pastry as it will tear.  If you get holes in the pastry push the pastry together and rub to join up.

The pastry should keep together when cooking most recipes although the flan may leak if you have a runny filling.

After a bit of practice you will find this easier to do.

If the recipe calls for the flan case to be baked blind or part baked before filling – cut a piece of greaseproof paper larger than your flan case, scrunch up and open out again ( this makes it easier to form the shape of the tin ).

Place into the flan tin and fill with dried pulses, rice or dried gluten-free pasta.

Bake the pastry for 15 minutes until the pastry looks almost cooked, this may take longer depending on your oven.

Filling the case with dried beans stops the bottom of the pastry from puffing up and the sides falling down whilst baking.

If the recipe calls for the pastry case to be completely cooked, take the greaseproof paper and the beans out of the pastry case and place the part cooked pastry case back into the oven for 5 – 10 minutes depending on your oven.

If you want to present your tart or pie out of the dish, I recommend using a loose bottomed shallow tin. Once cooked, run a small sharp knife around the outside and push the base from underneath out of the ring.

The baking beans cannot be used for eating now so keep them in a container to use again for part baking pastry cases.

Depending on your oven, for some recipes you may need to blind bake your pastry case even if the recipe doesn’t instruct to do so. Particularly recipes with liquid fillings.