Points to remember
- Dust the work surface lightly with flour. Put pastry on it and sprinkle a little flour on top. Try to avoid using more flour than you need as the pastry will become too dry.
- Use your rolling pin to press down on the pastry, making little grooves. Turn 90 degrees and repeat until the pastry is about twice its original diameter.
- Sprinkle a little more flour underneath if necessary and begin to roll out the pastry gently, turning every so often until it’s large enough to fit your tin with a slight overhang.
- Place the rolling pin at the far end of the pastry and flip it over the rolling pin.
- Put the pastry into the tin, topside down. Once the pastry is gently laid over, push it into the tin with your hands. Use a small ball of the excess pastry to help push the pastry into the corners.
- Trim the edges.
ROLLING OUT PASTRY
If the pastry starts to go soft, slide it onto a baking sheet and put it back into the fridge for a few minutes to firm up.