Gluten Free Gram Flour Pastry Case

Gram Pastry

1. Rub a little butter around the inside of a 20cm/8” round baking dish or tart tray and pre-heat the oven, OR according to your recipe.
2. Put the flour, xanthan gum and salt into a bowl, stir to combine and sieve into a mixing bowl.
3. Add the butter and using a fork or pastry blender work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
4. Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough - it will appear a little wet but will absorb liquid while resting.
5. Cover the pastry dough and leave it to rest for 15 minutes.
6. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
7. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press it into the baking dish using your fingers.
8. Prick the pastry all over with a fork.

Blind Baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 12 -15 minutes. Fill according to your recipe.
4. If the pastry is to be filled and cooked again, bake for 10-12 minutes.
5. Remove from the oven and carefully lift the parchment and contents off the pastry.
6. Return the pastry to the oven and cook for a further 5-6 minutes without browning too much.
7. Take the dish out of the oven, fill and bake according to your recipe.