Shape Your Pastry

When making pastry for a pie or tart think about the shape of your dish or tin before you shaping it ready to be rested in the fridge ready for rolling.

For example, if you’re going to make a round pie, shape your pastry it into a disc. But if your tart tin is rectangular, like this one, it’s a good idea to shape you pastry into a flat rectangle. This way you’re not trying to roll your pastry into a different shape than you have started with and you’ve given yourself a bit of a head start ) – the pastry not only will be easier to roll but you also won’t have to handle the pastry as much to get it to the right shape for your dish or tin, resulting in better pastry (because, as we all know, pastry isn’t great when you handle it too much!)