Serves: 4 (makes 1 large pie top or 1 medium pie base and top)
Time to make: 15 mins
75g instant polenta
75g rice flour
75g gluten-free instant potato flakes, crumbled with fingers to a powder
60g gluten-free, reduced-fat spread
1 egg, whisked
1/2 cup chilled water
Step 1 Sift dry ingredients into a large, chilled bowl. Add knobs of spread and use fingertips to gently rub spread in until mixture resembles fine breadcrumbs. Form a well in the centre. Add egg then gradually add water. Bring mixture together and shape into a ball. If dough is dry, add extra water.
Step 2 Knead dough for 3 minutes or until smooth and well combined.
Step 3 Roll out between 2 sheets baking paper until large enough to suit your requirements. Set aside. This pastry can be chilled for several hours and rolled out when required.