Buckwheat Shortcrust Pastry. A slightly more rustic version of the classic shortcrust pastry, different from the usual, perfect for making cookies and pies.
I don’t know why, but one Saturday afternoon I had a crazy craving for pie, but different from the usual, so I used buckwheat flour… I wanted to try an alternative taste… How delicious did it turn out??
It’s a rustic and flavorful pastry that you can prepare instead of the classic jam tart if you want to change or need to make it for celiac people.
I also thought about the fact that buckwheat has a very particular flavor, but I wanted it to be suitable for everyone, even for those who can’t indulge in sweets.
That’s why in addition to buckwheat flour, I added a good grating of orange and lemon zest, helpful in tempering the boldness of the cereal in question.
Buckwheat, despite its name, is not a cereal but a naturally gluten-free pseudo-cereal. It’s rich in proteins, fibers, and minerals such as magnesium and iron, making it a healthy and nutritious ingredient. Its distinct, slightly nutty flavor gives a unique touch to the pastry, setting it apart from traditional wheat flour versions.
Buckwheat contains a high amount of dietary fibers, more than other cereals. It’s rich in soluble carbohydrates called fagopyritols, which according to medical studies, can improve glycemic control in diabetic patients.
It’s a butter-free pastry that I replaced with oil. Instead of granulated sugar, I used erythritol sugar. Overall, I found it really good.
I didn’t use dairy, just a bit of water. You’ll see the satisfaction you’ll find with this shortcrust pastry.
If you’re looking for a different kind of shortcrust pastry, try my sweet buckwheat pastry dough for cookies and pies, easy and well-tested.
Be very (careful when buying buckwheat flour to check that it is certified gluten-free).
Although it does not contain gluten, I still took care to study and test a recipe for you that guarantees an elastic dough that does not break once rolled out. So, there’s no more reason to wait even a single minute; it’s time to try it! Here’s the step-by-step recipe below.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 137.40 (Kcal)
- Carbohydrates 23.39 (g) of which sugars 0.05 (g)
- Proteins 3.39 (g)
- Fat 7.81 (g) of which saturated 1.26 (g)of which unsaturated 6.21 (g)
- Fibers 2.10 (g)
- Sodium 7.23 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Buckwheat Shortcrust Pastry
- 2 cups buckwheat flour
- cup erythritol (or granulated sugar)
- 1 egg (medium, room temperature)
- 1 tsp baking powder (or gluten-free)
- cup vegetable oil
- cup water
- as needed orange (grated zest)
- as needed lemon (grated zest)
Tools
- Bowl
- Rolling Board
Steps
Buckwheat Shortcrust Pastry
You can knead by hand or with the help of a stand mixer: put the buckwheat flour in a bowl.
Add the egg, vegetable oil, erythritol sugar, and baking powder.
(I used erythritol but you can replace it with your preferred sugar).
Add the zest of a lemon and an orange with untreated peels well washed and dried.
Add the water.
Knead all the ingredients until you form a soft dough with the same consistency as classic shortcrust pastry.
Form a dough ball and wrap it in cling film.
Place it in the refrigerator for half an hour, but you can also use it immediately if desired.
If you want to make cookies or a pie, you will need to use buckwheat flour to sprinkle on the work surface: be careful!
The thickness I recommend for the shortcrust pastry is about a quarter inch, even less, as it contains a pinch of baking powder that will make it rise slightly during baking while remaining crumbly.
Tips
These repeated steps in the refrigerator will allow you to stabilize the pastry: buckwheat does not contain gluten, so the dough is more delicate to work with. The cold will help achieve a perfect result.
Baking tips. For the pie, bake in a static oven, 356°F for about 35 minutes, on the lowest rack. If you’re making a larger pie, increase the baking time.
For cookies: place them on a baking sheet lined with parchment paper. Bake in a static oven, 356°F for about 13/15 minutes, on the lowest rack. Always check as each oven has its timing.
If you enjoyed this recipe, click on many stars, thank you very much.
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