1 tablespoon Soya flour (optional if intolerant or allergic - it makes the pastry brown better)
4 oz Dairy free spread
1 teaspoon sugar
1/2 teaspoon salt
1 egg - lightly beaten
Put flour, fat, sugar and salt into a mixing bowl and mix up with a fork until a crumbly mix.
Gradually stir in the egg mixture until it's a nice pliable dough.
Place in an air tight container, put in a plastic bag or wrap in cling film until needed and store in the fridge.
If you want to use it immediately, leave in the fridge for at least 20 minutes or it will be too sticky to roll out properly.
It is very difficult to lift without breaking. I find a cake slice works really well at lifting up small rounds but if you want a large piece for a pie dish. Slide something long and flat underneath to loosen it from the board, (an icing ruler works well) then pick the whole board up and slide the pastry on to the pie dish. It's easy to patch up this pastry though if you can't work it in one piece.
If you have any egg left, use it to glaze the pastry. Or beat another egg and paint it on with a pastry brush.
*If you can't get Glebe self raising flour, Make your own flour using half tapioca flour and half Dove's gluten free bread flour, plus 2 teaspoons gluten free baking powder.
Wheat free pastry seems to last longer in the fridge than wheat based pastry. Or you can put it in the freezer to keep it even longer.
Most gluten/wheat free recipes will tell you to make the dough as dry as possible but I haven’t found this the case at all. I make it to the same consistency I used to make ordinary wheat flour shortcrust pastry.