Pie Lining Pastry


Click here for Facebook video of the pie lining dough. 

200g Bakers' Magic gluten free flour 
1.5 tsp Sugar 
Pinch of salt
35g Butter
125g Water
62g Boiling water

Melt the butter, add in the boiling water then the remaining water.
Use a food processor to blend the flour, salt and sugar together. 
With the blender going add in the water/butter mix. 
Blend until thoroughly mixed and dough is smooth. 
Refrigerate dough ~30 mins - 1hr. 
Knead on a lightly floured surface. 
Roll dough out to a thickness of ~2mm. 
Use dough to line greased pie dishes - cut dough larger as it will shrink a little.

Baking time will be dependent on the filling & pastry used to top the pie.