Sorry, I can't eat that

This recipe is one of my essentials, its so easy and I use it for everything from savoury pie to sweet tarts. Shortcrust pastry is the backbone of so many dishes that it deserves its own post.

I make this gluten free and dairy free but if you want to adapt the recipe to suit your needs, please do. I also use an egg which can be substituted for a little water.

For special occasions I also add a tbsp of sugar for sweet recipes or a tbsp of salt for savoury.

As a gluten free recipe this pastry can be crumbly so be gentle when rolling it out. gluten free flour also tends to cook quite pale so you’ll find it comes out a lighter colour than normal pastry.

It is also very delicious so it won’t last long.

Ingredients

• 8oz flour (gluten free)
• 4oz butter (or margarine)
• ½ tsp baking powder (if you aren’t using egg, add a 1 tsp instead)
• 1 egg

Method

1. Measure out flour, baking powder and margarine into a bowl.
2. Using your fingers rub the margarine into the flour to create breadcrumbs.
3. Add the egg and press the whole lot into a dough consistency, kneading a little. (only knead it enough to make it stick together and no more)
4. If it’s a bit crumbly then add a little water, if it’s a little sticky add a little flour. (only if absolutely needed)
5. Cover and leave it in the fridge for half an hour.

When its set take it out of the fridge a little before you use it. You can keep in the fridge overnight if you need to so long as you give it 15/20 mins time at room temperature so its not too hard.