Directions

1. Preheat the oven to 180°C.

2. Add all of the dry ingredients (except the coconut flour) to a food processor and mix.

3. Add 25g of the butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.

4. Add the egg (and vanilla extract if making the sweet pastry) and mix for 15-20 seconds so the mix starts to form a dough.

5. Transfer this to another bowl and add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry.

6. Roll out the pastry between 2 sheets of greaseproof paper.

7. Line a non-stick oven proof dish with the pastry (or separate the dough across little tartlet dishes) and gently press it into the sides of the dish. It will break as you're doing this - don't worry, just use spare pieces of dough to patch-work it back together.

8. For most things like quiche, tarts, and pies, we'll blind-bake this first for 10-15 minutes until slightly golden before adding the filling and baking again. Other times, like the gala pie or the salmon wellington, this isn't blind-baked.