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1
Sift the rice flour, fine cornmeal, potato starch, xanthan gum and salt into a bowl and mix well.
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2
Cut the butter into cubes and gently rub into the flour mixture.
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3
Stir in the sugar.
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4
Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork.
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5
Collect the pastry into a ball with your hands.
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6
This way you can judge more accurately whether you need a few more drops of liquid.
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7
It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet.
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8
It is fine to have some liquid left over.
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9
Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven.
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10
On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky- smooth ball.
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11
Flatten slightly, wrap in cling film and refrigerate for about 30 minutes.
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12
This will make the pastry much less elastic and easier to roll.
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13
When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required.
