| For pies and slices. | | |
| Use half quantity for slices. | | |
| Roberts’ GF Self Raising Flour | 140g | |
| Roberts’ GF Plain Flour | 140g | |
| Butter or Margarine | 80g | 1/3 cup |
| Salt | ½ teas | |
| Caster Sugar | 2 tabs | |
| Eggs (59g size) | 2 | |
| Water (cold) | 5 teas | (approx) |
This recipe makes enough for one 20-22cm covered pie or 2 flans. Great handing tips in this method! | | |
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Sift flours and salt into bowl. Rub in butter until like fine breadcrumbs. Stir in sugar. Add eggs and enough water to make a stiff dough. (Alternative – place flours and butter into food processor. Process in short pulses until like fine breadcrumbs. Add sugar and eggs and continue to process, adding water 1 teaspoonful at a time until the mixture forms into a ball). Place sheet of baking paper on bench top. Rub over with floured hands. Place ball of mixture on baking paper. Divide into halves. Wrap one half in plastic wrap and put aside. Cover remaining mixture with another sheet of baking paper or plastic wrap and, using hand, gently flatten remaining mixture into shape required. Using rolling pin, gently roll out pastry, keeping its shape, until it will fit the base of dish. Remove top layer of paper or plastic wrap and using the baking paper under the pastry, transfer the lot into the dish using this baking paper as the lining of the dish. Bake at 180º C for 8-10 minutes and allow to cool before adding cooled filling. Roll out pie top in the same way. Roll out to size and shape required. Remove top layer of baking paper or plastic wrap and carefully slide hand under baking paper. Lift the pastry and turn it over on to the pie filling so that the baking paper is now on top of the pastry. Carefully remove this paper. Gently brush top with milk or a mixture of egg and milk and bake at 180º C for 30 minutes or until top is golden. |
Domestic
/ Recipes / Gluten Free