Shortcrust Pastry

Standard

Made this a few times, the best shortcrust pastry recipe for gluten free.  I roll it on an icing sheet, folded over, it doesn't break and is light.

Amanda

tried it today, exactly as per the recipe and it was perfect for mince pies!

Miss Tracy Carr

I find if I follow the Recipie but use a capful of vinegar in the water and leave it in the fridge for a good hour, it comes out well.  I don't use any flour when rolling, but do so between two sheets of clingfilm

Mr Ben Mawson-mole

I found that ghe best way to make the pastry is:
150g of plain flour
50g of corn flour
1 egg
Zanthium gum
100g of butter 

Mix all dry ingredients together first then rub in butter and add egg. Add enough water to bind.

Remember that the pastry is wetter than regular pastry.
Cover in cling wrap and refridgerate for around 20 mind before rolling. Use plenty of flour when rolling.


Mrs Victoria  Maddison 

I followed the directions to the letter, goodness knows what I could have done wrong, but after bringing the pastry together into a ball to roll out it broke into lots of pieces, I re gathered it up and tried several times, and it would roll out but when you needed to transfer it over the pie it broke into lots of pieces, well it's a jigsaw chicken pie now. Pastry wasn't to dry, board and rolling pin, slightly floured to prevent any sticking...
