Method

1. For the gluten free pie: Sift together all dry ingredients.
2. Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands or blender, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
3. Add the cold vinegar and eggs and mix the pie dough until it comes together. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that. Shape the pie dough into a disk between two parchment papers and roll out until it is 2-3mm thick and 28-30cm in diameter.
4. Blind-baking the pastry: (Blind bake it for 15 min.) Pre-heat the oven to 180 C with a baking tray inside. Transfer the rolled-out dough into a 9 inch (23cm) baking pan, and arrange it so that it's snug with the base and sides. Cut off any excess pastry hanging off the edge.
5. Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork. Place the baking pan with the pie crust onto the hot baking tray, and blind bake for 15 mins. Remove the pie crust from the oven, and reduce the oven temperature to 170 ºC.
6. For the filling:Whisk together the eggs and ricotta until evenly combined, then add the salt & spinach leaves.
7. Pour the ricotta mixture onto the pie crust. Add beetroot and cheese.
8. Bake for another 15-20min. Serve hot or cold.