20cm/8” pie or flan dish, parchment paper, ceramic baking beans and 2 x mixing bowls

200g FREEE Rice Flour
½ tsp FREEE Xanthan Gum
pinch of salt
100g butter
2 eggs
3-4 tsp cold water
flour, for dusting
butter, for dish

190°C, Fan 170°C, 375°F, Gas 5 or according to your recipe

Rice Flour Pastry

1. Pre-heat the oven.
2. Rub some butter around the inside a 20cm/8” pie or flan dish or insert a baking liner.
3. Measure the flour, xanthan gum and salt into a bowl, stir to combine then sieve into a mixing bowl.
4. Cut the butter into small cubes and put them into the mixing bowl.
5. Using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
6. Break the eggs into the bowl and stir to combine, adding just enough water to make a slightly sticky dough. 
7. Using your hands, gather everything together to form a ball of pastry dough. 
8. Cover and rest for 15 minutes.
9. Dust the work surface with flour, put the pastry in the middle and sprinkle it with flour.
10. Roll out the pastry into a circle 5cm/2” larger than your dish OR simply press the pastry into the dish using your fingers.
11. Cut away any pastry that hangs over the edge of the dish. 

Blind Baking

1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface. 
3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes. Fill according to your recipe.
4. If the pastry is to be filled and cooked again, bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 5-6 minutes without browning too much. 
5. Fill and bake according to your recipe.