I tried out this recipe first in 2009, after trialling a few. There are two key differences from standard pastry making when dealing with GF varients. Firstly you MUST knead the pastry for a good 2 minutes. This helps to prevent the pastry from breaking up when cutting out and placing in your chosen tin. Second, GF pastry does not need to be blindbaked so this cuts down on cooking time considerably. It also has less shrinkage as it is not so stretchy. Once you have made your pastry – let it rest for 5 minutes and then away you go.
- 250g gluten free flour (Doves Farm)
- 125g soft butter
- A pinch of salt
- 1 egg, beaten
- cold water
- Rub the butter into the flour until it looks like breadcrumbs.
- Add the salt and the egg and mix well, adding just enough cold water to make a soft dough.
- Turn out onto a floured surface and knead for at least two minutes, until the dough is smooth and pliable. Let it rest for five minutes
- Roll out on a floured surface and use as for conventional pastry, but without blind baking.
- Bake at 180 C