Pre-Rolled Tart or Piecrusts

Appears in

Published 2014

Having rolled crusts ready in the refrigerator or freezer takes little time and makes assembling tarts and pies a snap.

Follow the directions for rolling.
Calculate the diameter of your pre-rolled crust; it should be several centimetres larger than the tin you’ll eventually bake it in.
Cut a pattern from stiff cardboard or use a cake board to trim the first piece of dough to the required size.
Transfer the dough to a baking tray covered with clingfilm.
Cover the dough round with clingfilm and stack the next crust you roll on top of it, continuing for however many crusts you’re making.
Wrap and refrigerate the baking tray and use the pre-rolled crusts within a day or two.
Alternatively, you can freeze the crusts: let them rest in the refrigerator overnight first. Then place the baking tray in the freezer until the crusts are frozen solid, slide them from the tray to a piece of cardboard, and wrap them well in clingfilm. They will keep for a month or two.
To use your pre-rolled crust, whether refrigerated or frozen, slide it to the work surface still on its base of clingfilm. While the dough is still relatively stiff, slide your hands between the crust and plastic, palms up, and centre it on the tin you’re using. Let the dough soften slightly so that there is no danger of tearing it.
Form the tart or pie crust according to the instructions.

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