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Select the amount of pastry required, depending on the size of the pie pan.
Flatten out the pastry disc.
Sprinkle your work surface with flour to keep the pastry from sticking.
Flour the pastry lightly on both sides.
Then roll it out into a circle with a rolling pin.
Lightly flour the pastry again if you feel it getting sticky. It’s better to add more flour as needed rather than using too much at the beginning: too much flour will make the pastry less pliable.
Prick the pastry with a fork or a pastry docker.
Place it in a tart pan with a removable bottom and fluted sides.
Using your fingertips, ensure that the pastry is well fitted to the shape of the pan.
Roll the rolling pin over the edges.
The slightly sharp edge of the pan allows you to remove the excess pastry without using a knife. The edge is perfect. If you don’t prick the pastry thoroughly, it’s best to spread dry beans in the pie shell to prevent it from puffing up when baked. Bake between 180 and 200 °C / 350 and 400 °F until nicely colored.Cool and fill as desired. Cool and fill as desired.