Easy Gluten-free Greek Yoghurt Shortcrust Pastry



A spot on recipe for a short crust pastry. It's easy to make, holds its shape, does not crumble with a great texture and is full of flavour. Use this recipe to make my apple and mirabelle frangipani tart, or any recipe that requires a short crust pastry.


1 x 9" Tin


30 Minutes


12-15 Minutes


  • 120g buckwheat flour

  • 80g brown rice flour

  • 2 Tbsp tapioca starch/flour

  • 1 Tbsp psyllium husk

  • ¼ tsp bicarbonate soda

  • ½ tsp sea salt

  • 85g unsalted butter, cold and roughly chopped, (or vegan butter for dairy free)

  • 120g plain Greek yoghurt, (cream cheese or plain dairy free option) must be thick.

  • 1 tsp apple cider vinegar

  • Ice cold water, by the teaspoonful if necessary

  • (2 Tbsp granulated sugar for a sweet pastry)


Make the dough for tart crust

  1. In a large bowl, place the flour, corn starch, bicarbonate soda and salt, and whisk to combine well. 

  2. Add in the butter to the dry ingredients, and roughly sqeeze/rub between your fingers until it resembles bread crumbs.

  3. Add the Greek yoghurt and cider vinegar to the dry ingredients, and gently knead the dough until it comes together. (if it feels dry, add iced water by the teaspoon for the dough to hold together.)

  4. Place the ball of dough onto a piece of cling film, and press into a disk shape. Seal the edges and let chill in the fridge for 30 minutes. 

  5. Preheat your oven to 180°C

  • If making a tart: grease a 9" metal tart tin. 

  • If making a galette: prepare a baking tray with baking paper.

Prepare the chilled dough

  1. Once the dough has chilled, place onto a lightly floured piece of baking paper, lightly sprinkle the dough with more flour

  2. Place another piece of baking paper on top and roll it out into a rectangle approx 1" thick.

  3. Remove top layer of paper, fold the dough in half, sprinkle with flour, place the baking paper back ontop to prevent sticking as the dough softens and roll it out once again into a rectangle about 1 inch thick. 

  4. Repeat again, remove the top piece of baking paper, sprinkle lightly with flour, and fold the dough in half. 

  5. Place the top piece of baking paper over and roll out the dough into an approx 12" round, about 4mm thick.


  • If using a tart tin, remove the top layer of baking paper, place the tart tin upside down on the dough and flip over. Remove the base layer of baking paper and press gently to fit in the tin. Trim the rough top edges and prick the base and sides with a fork. Chill in the fridge for 20 minutes.

  • If making a galette, place the rolled out dough onto a baking tray, remove the top layer of baking paper, sprinkle with sugar and place your fruits in the centre and fold the edges roughly over itself. Sprinkle the edges with sugar and bake for 20-25 minutes or until the edges are golden.

Parbake the tart crust

  1. Remove the pie crust from the fridge.

  2. Re-use one of the baking paper sheets, and place on top of the raw crust. Cover the bottom of the crust with baking beads/pie weights/ dried beans or rice. 

  3. Place in the centre of the preheated oven and bake until the crust edges are lightly golden, about 12-15 minutes. 

  4. Remove the baking beads and baking paper and allow the crust to cool for 15 minutes before proceeding with your recipe.


  • If baking beads/dried beans are not used, it is likely the crust base will bubble and the sides will shrink, distorting the appearance and complicating the filling.

  • The Greek yoghurt must be thick or else the dough will be too soft. Use cream cheese in place of yoghurt or reduce plain yogurt to 100g.

  • You can also use plain gluten-free flour in place of the single ingredient flours.



Buckwheat flour - is rich in fibre and minerals, particularly magnesium, manganese, iron, phosphorus and copper; and contains more antioxidants than most grains which help the body fight inflammation. (Source)

Brown rice flour - is high in protein and fibre, which can help lower blood sugar levels and reduce body weight. It’s also rich in iron, B vitamins, magnesium and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease.(Source)

Greek yoghurt - is a great source of protein, calcium, and packed with probiotics which are healthy bacteria that can help boost your immune system and decrease stomach issues. (Source)

Apple cider vinegar - not only helps to strengthen dough, but has various healthful properties, including antimicrobial and antioxidant effects.  (Source)

Psyllium husk - acts as a gluten substitute, but also high fibre and great for the gut.(Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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