This is our favourite pastry recipe for Chicken Pot Pie and other savoury pies!
Gluten Free Potato Pie Crust – makes 6 double crust 5″ pot pies
2/3 cup rice flour (I use Asian rice flour)
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon guar gum
1 teaspoon baking powder
1/2 cup butter, chilled
1 – 2 cups (200-400 grams) cool mashed potatoes( I use 2 generous cups)
(If you do not need it gluten free you may substitute the rice flour and cornstarch for all purpose flour and leave out the guar gum)
Wisk dry ingredients together. Rub or cut in butter until mixture is crumbly. Add mashed potatoesand mix until combined. Do not add anymore liquid. Knead slightly. Shape in ball, wrap in plastic wrap and chill 30 minutes. Remove from fridge and knead a minute or two until smooth. Roll out for pies or if using a Birds Hill Pie Press form crust form after mixing – no need to chill dough. Bake pies until light golden brown.