Ingredients
Method
- Mix flours + salt: Combine the sweet potato flour, arrowroot, rice flour and salt. Cut in the cold butter until the mixture is crumbly (a pastry cutter or fingertips).
- Bring together: Add the cold water a tablespoon at a time, just until the dough comes together. Shape into a disc, wrap and chill ~30 minutes.
- Roll & bake: Roll between two sheets of parchment and press into your tin. Blind-bake at about 180°C until set and lightly golden, or fill and bake per your pie recipe. (Confirm timing to your oven.)
Notes
Coeliac notes
• Sweet potato flour, arrowroot and rice flour are naturally gluten-free — use certified/labelled gluten-free versions, as all are commonly milled near wheat.
• Contains dairy (butter) — a firm vegan block butter works.
• Keep the butter and water cold for flakiness. When a label is unclear, treat it as "not for me". (Source shows the mix/cut-in step; final roll & bake standardised — confirm.)
• Sweet potato flour, arrowroot and rice flour are naturally gluten-free — use certified/labelled gluten-free versions, as all are commonly milled near wheat.
• Contains dairy (butter) — a firm vegan block butter works.
• Keep the butter and water cold for flakiness. When a label is unclear, treat it as "not for me". (Source shows the mix/cut-in step; final roll & bake standardised — confirm.)