Rolling out Pie Crust

Line a tart pan Use these simple steps to line any size or shape of pan.
To work out the amount of pastry you need to line a pan, the rule of thumb is to subtract 2 from the diameter of the tart pan in inches, and this will be the amount of pastry, in ounces, you need. So an 8in (20cm) pan would need 6oz (175g) of pastry. This is useful if you are using a different size pan than the recipe states.The filling quantity will also need adjusting.

Ready made Pastry

For convenience, ready-made pastry is a good substitute for home-made. Shortcrust and puff pastry can be bought fresh or frozen, readyrolled or in blocks. There are low-fat versions, but all-butter pastry will taste more home-made. Blocks of pastry (that you roll out yourself) tend to produce better results than the ready-rolled, as the ready-rolled are often a little wetter in texture. The recipes in this chapter refer to the readily available types of pre-rolled pastry, unless otherwise stated.

Pastry block Ready-made pastry can be bought in a fresh or frozen block. Roll out on a floured surface as you would with homemade dough.

Ready-rolled This is ready-made pastry that has already been rolled. Available fresh or frozen, and a handy cheat when time is short.

Pastry Techniques - How to Roll out Pie Crust

Step 1
Roll out the pastry on a lightly floured surface, to a circle about 2in (5cm) wider than the tart pan. The pastry should be fairly thin.

Step 2
Carefully drape the pastry over a rolling pin and gently lay it over the tart pan, so the pastry hangs over the edge.

Step 3
Gently ease the pastry into the sides of the pan using your fingertips or knuckles, being careful not to tear it.

Step 4
Once in place, prick the base all over with a fork, then roll a rolling pin over the top of the pan to remove the pastry that hangs over the edge. Put in the refrigerator to rest for 30 minutes.

Bake blind Baking the pastry before filling will ensure your tart has a crisp base.
Line the uncooked pastry shell with parchment paper, then add enough pie weights or dry beans to cover the bottom. This will stop the pastry from rising up while it is cooking. The tart is now ready to bake blind in the oven at 400°F(200°C) for 15 minutes, or until the edges of the pastry are cooked.

Tools of the trade
A selection of pie and tart pans, of varying shapes and sizes (metal tins produce crispier pastry than glass or ceramic ones); a rolling pin, either wooden or marble; some pie weights to bake the pastry blind (dry beans or rice can be used instead); parchment paper for lining the pastry shell; and a pastry brush for brushing butter or egg wash over pies and pastries, and brushing filo pastry layers.