Gluten-free flours are a little harder to work ... add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over.

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

The best pastry is light, fluffy, flakey, and crisp. When it comes to pastry for pies, I prefer to use this easy shortcrust ...

Gluten-free flours are a little harder to work ... add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over.