This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.