Gluten Free Shortcrust Pastry
- 225g pea flour
- 1 teaspoon xanthum gum
- Pinch of salt
- 100g cold butter cubed
- 1 beaten egg
- Ice cold water to mix
Mix together the pea flour, xantham gum and salt
Using very cold hands rub the butter into the dry mix until you have got breadcrumbs
Using a knife mix in the egg.
Slowly add one tablespoon at a time of the ice cold water until you have a nice pliable dough. Tip: use cold hands.
Place the pastry between 2 sheets of parchment paper and roll to size
Gently, using the rolling pin, lift and place into the tin and blind bake for 15 minutes at 200 degrees.