This is our preferred gluten free pastry. For a gluten free and dairy free pie pastry recipe see here.
1.5 cups GF Plain flour
100g butter (cold)
2 tsp sugar
1/4 tsp baking powder
1/4 tsp salt
1/4 cup sour cream
Place flour, sugar, baking powder & salt in food processor and pulse briefly to combine.
Chop butter into 1cm cubes and add to food processor and process until resembles breadcrumbs with a few larger pieces.
Add sour cream and process until combined.
With processor running add cold water a teaspoon at a time until mixture starts to come together. Should just be moist, not wet and sticky.
Turn onto floured surface and form into a ball. For large pie flatten into disc or for smaller pies split into 4 portions and shape each one into disc. Refrigerate for at least an hour.
When ready to use roll out and place on pie then refrigerate again for at least 30 minutes prior to baking (or can be frozen uncooked).