300g gf flour (avoid gf flour with garbonzo bean flour).
150g vegetable shortening
2 pinches of salt
3 tbsp sugar
grated rind of a lemon
seeds from one whole vanilla pod
1 tbsp vanilla essence
2 eggs
Steps:
combine flour and shortening in a large bowl, mix until fully combined - it will be crumbly and a little lumpy but that's ok.
Add all of the other ingredients and blend.
Then chill for 1 hour before rolling out.
This pastry will roll out fairly well, but as with all gluten free dough there are some trick to rolling and moving it :
For example: Roll it out between two sheets of wax paper or cling wrap, and then move it by picking up the paper / plastic and transporting it to the pie dish or cookie sheet this way.
Variation:
Replace grated lemon peal with 1/4 - 1/2 tsp of finely ground cardamom seed.
