chilled and diced
Sieve together the rice flour and cornmeal.
Add the sugar and butter and mix through with your fingers until it looks like coarse breadcrumbs.
Mix the eggs and water together and then add to flour mixture.
Carefully mix through until all liquid is incorporated.
Knead on a floured surface until the dough is smooth, place in clingwrap and chill for 30 minutes.
Pre-heat oven to 190C.
Roll out the dough and place into prepared tins.
For just the crust, bake for approximately 15 mins or until a golden brown colour appears.
For filled pies, follow the instructions with the fillings.
Remove from oven and cool on wire rack until ready to be used.
Shortcrust pastry http://cookathome.info/shortcrust-pastry/