Lunch: Gluten-Free Multi-Purpose Sweet Pastry Dough

Recipe 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 mak

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

Instructions

Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.