This pastry will appear a little wet at first but will absorb the liquid when it is resting. Follow the instructions below to make a pie or quiche base. Use the suggested ingredient swop if you would like to make your pastry free from dairy. Using a hard fat will have better results than a soft fat. To make a gluten free pastry lid roll out the pastry between two pieces of cling film then remove one piece and use the other to support the pastry as you invert it over the pie. Remove the remaining film before baking.
180°C, Fan 160°C, 350°F, Gas 4
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