Ingredients

• 250g Gluten free all-purpose flour
• 50g Ground almonds
• 1tsp Xanthan gum
• Pinch of salt
• 2tbsp Caster sugar (optional)
• 210g Unsalted butter
• 2-4tbsp Ice cold water
• 1tbsp Egg white
• 1 Egg yolk

Non Stick Round Fluted Tart Tins, Pie Dish and Quiche Dish in Stainless Steel with Removable Loose Bottom for Pie, Quiche and Tart Cooking (2 Pack)

Method

1. Place your butter in the freezer for 1 hour.
2. Once your butter is very cold, take it out of the freezer and grate it using a box grater. Weigh out the grated butter to ensure you have 210g. Place the grated butter back into the freezer until you need it.
3. In a large bowl, weigh out your flour, ground almonds. To these add the xanthan gum, salt (and caster sugar optional). Mix together.
4. Take your grated butter out of the freezer and add around two thirds to the bowl. Rub this with your fingers until all of the bits of butter are coated in flour but are not completely incorporated. You want a sort of rough looking mixture where you can see bit of butter coated in flour like in the image to the left.
5. Add the rest of the butter and toss into the flour mixture to lightly coat but do not work them in at all.
6. Add the tablespoon of egg white along with one tablespoon of ice cold water and mix in. Add the next tablespoon of ice water and mix in. If your dough holds together now, then move to the next step. If however your dough still feels dry add up to two more tbsp of ice water until the dough comes together when pressed.
7. Shape your dough into two rough round disk one slightly bigger than the other. Wrap in clingfilm and place in the fridge for half an hour.
8. In the meantime, grease your pie dish and set aside.
9. Once your dough has rested in the fridge for half an hour it’s time to roll it out. Dust your surface with plain flour and roll out your larger disk until it is about half a centimetre thick. Hold you pie dish over the top of your rolled out dough to make sure that it will fit. Roll the dough up onto your rolling pin and unroll it onto your pie dish.
10. Trim the edges of the dough, making sure to leave about 1cm of overhang for crimping.
11. Before topping the pie add in your filling.
12. Roll out your smaller disk of dough on a floured work surface to around half a centimetre of thickness. Roll it up onto your rolling pin and unroll it over your pie.
13. Trim the edges of the top again leaving 1cm of overhang. Now using your thumb and index finger on your less dominant hand and your thumb on your more dominant hand crimp the edges of the pastry like in the image to the left.
14. Place your pie in the fridge for 30 minutes.
15. In the meantime, prepare your egg wash. Beat up 1 egg yolk with a splash of water and set aside.
16. Pre heat your oven according to the instructions in your pie recipe. (likely 160°C-170°C)
17. Take your pie out of the fridge, brush with your egg wash. Cut some holes in the top of the pie to allow steam to escape. Bake according to your recipe (this really depends on the filling, but generally around 40-50 minutes and the pastry will be cooked).