When I hear the the words short crust, I can't help but salivate just a little bit. Pâte brisée, or short crust, is a pillar in the baking kingdom because it is so necessary; it serves thousands of recipes. Like a righteous queen, this gluten-free recipe rules with a stoic, delicate virtuosity.
Add a cup of confectioner's sugar to this blend and you have pâte sucrée, the sweet daughter of the queen, who is prized for her ability to travel long distances, without breaking, and is a welcome balance to the more savory characters at court. From regal terrines to homey galettes, you can be your own Cinderalla, and the Tart and Pie Crust Blend is the glass slipper to make the transformation complete. Gluten-free or not, I debuted this recipe while baking in France and one of my patrons exclaimed "This is the best tart crust I have ever had---and I have lived in France my whole life--how can it be that it is an American woman who did it!?"
I recommend using cultured butter for a more intense butter flavor and try adding a little vodka to the dough--the flaky result will bring you to your knees.