200 g of Blend of gluten-free flours for

100 g of butter

50 ml of water

1 teaspoon of salt

In a bowl, arrange the flour with the butter cut into small pieces and the salt in the center.

Work the dough with your fingertips until you obtain a grainy mixture.

Gradually add the cold water and knead the dough until the water is completely absorbed by the pasta. Form a ball with the dough (which should be compact and firm), wrap it in cling film and leave to rest in the fridge for 30 minutes before using.

Then roll out the shortcrust pastry on a floured pastry board and use it as a base for your savory pies.