If you don’t need a gluten free custard, use unbleached all purpose flour.
if you’re making pie, check out our delicious wholewheat short crust pie dough!
Roll it out into an 8 inch tart case and blind bake for 15 minutes before adding the filling. Lower the oven to 350F. Pour in the filling and bake for 35-40 minutes on the center shelf of the oven. Cool on a rack.
If you have pastry left over, re-roll it, not too thin, and cut into shapes with a small cookie cutter. Bake for 10-15 minutes when you blind bake the shell. Take care not to let them get too dark. Decorate the top of the pie with them just before it has completely set. Return to the oven and cook for 5 to 10 minutes more.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!