Advertisement
Lining Plates, Tins or Dishes
Appears in
Published 1991
It is usually unnecessary to grease a tart tin, pie plate or dish, as the fat in the pastry prevents it sticking. The thickness of pastry depends on the type of container used and on the filling. For most fillings, 2.5mm (⅛ in) is adequate but thicker pastry may be required for heavy pies or deep fillings.
The example here shows how to line a fluted loose-bottomed flan tin but the technique is the same for a plain plate or dish.
- Roll out the dough into a round about 5cm (2in) larger than the tin. Roll half the dough back on to the rolling pin and transfer to the centre of the tin. Unroll, being careful not to stretch.
- Gently lift the edges of the dough with one hand while pressing into the base and sides of the tin. If using a pie dish, press the dough into the sides so pastry does not shrink during baking.
- Roll the rolling pin lightly over the top edge, cutting off any excess dough with a knife. If there is time chill in the refrigerator before baking either blind or with a filling.
