I love making pastry and I love biting into a crunchy pie crust.. Here is a super easy GF pastry recipe.
220g rice flour
1/2 tsp salt
110g cold butter, diced (for dairy free use lard/ veggie suet)
1 whole beaten egg mixed with 1 tbsp water
(For sweet pastry, add 70g caster sugar at stage 2)
Sieve the flour and salt into a large mixing bowl.
Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Using a table knife stir in the liquid until the mixture clumps together. Add another tablespoon of water if the mixture is still too dry and crumbly.
Bring the dough together into a ball. Knead lightly, on a work surface dusted with rice flour, until smooth. Very important tip – Wrap in clingfilm and chill in the fridge for 30 minutes.
Roll out the pastry and check that it is the required size against your chosen tin that you’ll need to bake the case in.
Use a rolling pin to drape the pastry into the tin and then press gently into place. Trim edges using a sharp knife.