Gluten-Free Shortcrust Pastry

In a large bowl, mix together the flour, sugar and salt.

Add the cubed butter to the bowl and rub it into the flour using your fingertips until it resembles breadcrumbs.

Gradually add the water, a tablespoon at a time, and mix until the pastry comes together into a ball. Be careful not to overwork the pastry.

Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes before using.

When ready to use, lightly dust a work surface with flour. Roll out the pastry to fit your pie dish or tart tin.

Place the rolled pastry onto the dish or tin, pressing it into the corners without stretching it. Trim away any excess pastry.

Chill in the fridge for another 30 minutes before baking. This will help prevent the pastry from shrinking during baking.

Preheat the oven to 200°C/180°C fan/gas mark 6. Prick the base of the pastry case with a fork. Line the pastry case with baking paper and fill with ceramic baking beans or dried pulses.

Bake blind for 15 minutes. Then, carefully remove the paper and beans and return the case to the oven for a further 5-10 minutes or until the base is lightly golden.

Allow the pastry case to cool slightly before adding your filling, then return to the oven to bake according to the recipe's instructions for the filling.