Easy Gluten Free Shortcrust Pastry

Directions
Preparation:15min  ›  Extra time:45min  ›  Ready in:1hour 

1. Combine flour, xanthan gum and salt in a food processor by pulsing several times. Add cold butter in cubes and pulse until mixture resembles coarse breadcrumbs.
2. Add 1 tablespoon cold milk and pulse again. Repeat with remaining milk, 1 tablespoon at a time until the pastry has come together in a ball.
3. Remove pastry from bowl and wrap tightly with plastic wrap. Chill in the fridge for at least 30 minutes, or one hour if you have time.
4. Remove pastry from fridge then let it sit at room temperature for 15 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
5. Roll pastry between 2 sheets of baking paper. Remove top sheet of pastry and invert onto a pie dish then peel off baking paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.

Baking:

Bake the pastry case at 200 degrees C for 15 minutes. If you have added a filling, bake for 10 minutes at 200 degrees C and then reduce temperature to 180 degrees C for another 40 minutes.