From: Linda McCartney’s Home Cooking, p. 149
A recipe for a simple shortcrust pastry with butter.
This is a recipe I will need to work on to make it gluten-free. My first attempt with gluten-free flour (from Dove´s Farm) and 2 tbsp of potato fiber was too soft. It was difficult to transfer the pastry to the pie dish after rolling out. The greaseproof paper used during blind-baking would not come off but stuck to the pastry and removed half of it from the pie dish.
When still hot, the pastry crumbled and it was impossible to remove a slice of quiche without breaking the crust. This improved when the quiche had cooled.
Next time, I will try using less starchy flour and experiment with oat flour or corn flour. After all, a good shortcrust pastry recipe should not be missing in any kitchen!