After 20+ years of GF baking, I finally have recipes that not only work, but taste like the real thing or better. Being able to make bread as good as sourdough at Fisherman's What? Put a fork in me, I'm done! Transfer it into the pie dish and make sure that the pie crust is snug against the bottom and sides of the dish. This gluten free pie crust is one of four cornerstone recipes of the Pies, Tarts + Pastries chapter in my book (the other three are gluten free rough puff pastry, plain shortcrust pastry and chocolate shortcrust pastry) and it works incredibly well for everything from single-crust pies to double-crust pies with a lattice on top. This dish can be stored in the fridgefor 3 – 4 days as long as it’s stored in an airtight container or otherwise tightly sealed. Freezer

Katarina does explain the science bit behind the gluten free baking, in a way that's easy to understand but also very interesting. There are lots of trendy diagrams too. Couldn’t possibly guess that it’s gluten free! I know I’m repeating this constantly when it comes to my gluten free recipes, but you truly can’t tell that this pie crust is gluten free. In fact, I’d go even further and say that it’s BETTER than a wheat-based pie crust because you don’t need to worry about developing the gluten, so the pie crust comes out of the oven more tender and crisper than the gluten-containing counterpart. It’s of a golden brown colour (if you like it extra caramelised, you can take it all the way to a deep golden brown). Then, rotate the dough by 90 degrees so that the “open ends” are closest and farthest from you and repeat the letter fold.When you make the pie dough, likelihood is that it will feel very dry – counterintuitively so. You’ll definitely be tempted to add more water. But resist that temptation!! Adding more water will make your baked pie crust tough, whereas we’re trying to achieve perfectly crisp, tender perfection. and knead the dough, pressing it against the sides of the bowl, until it comes together in a shaggy ball with little to no dry patches. This can take up to about 5 minutes. If absolutely necessary (that is, if after 5 minutes the dough still appears too crumbly and hasn’t come together), sprinkle a tiny amount of water on the most persistent dry patches. Make sure that the rolled-out pie dough is at least 1½-2 inches (4-5cm) larger than the pie dish, so that you have enough left over for crimping.

Not to be dramatic but the raspberry traybake and the landyfingers recipe quite literally changed my life. An incredible gluten free baking book, and just an incredible baking book, period. The author explains the science behind gluten free baking and breaks down how all of the ingredients work together in each recipe. Oh yeah, did I mention she has a PhD in Inorganic Chemistry from Oxford? I recommend this cookbook and her recipes (theloopywhisk.com) to anyone else who can no longer consume gluten and misses all their favorite desserts/bread, or for those just looking for insanely good, thoughtful and creative recipes. Top tips for gluten free pie crust perfection Why is it important to keep the ingredients and the pie dough cold?COLD water. You need a liquid to bind all the other ingredients together into a workable dough, and in this recipe, that’s water. It’s very important to use cold water (ideally chilled in the fridge before using) – more on that below!!