Name: Gluten-Free Multi-Purpose Sweet Pastry Dough
Cook time: 20 minutes
Total time: 30 minutes, plus chilling
Yield: Enough dough for 2 dozen cookies, two single-crust pies, one double-crust pie, two 9-inch tarts, or two 8-inch-square batches of bar cookies
Ingredients: 1 1/4 cups gluten-free oat flour (4.25 ounces); 1/2 cup all-purpose gluten-free flour such as King Arthur (2.75 ounces), plus more for dusting; 1/2 cup granulated sugar; 1/2 teaspoon fine sea salt; 1/8 teaspoon baking soda; 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes; 2 ounces cream cheese, cut into small pieces and chilled in freezer for 10 minutes; 1 large egg; 1 teaspoon vanilla extract

GlutenFree MultiPurpose Sweet Pastry Dough

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Cooks’ Note

If desired, sprinkle tops of unbaked cookies with granulated or decorating sugar, dust with your favorite sweet spices, or leave plain and decorate after baking. Pies made with this dough are best served the day they’re baked.

Recipe notes

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