How to transfer pastry to a tin without breaking
How to transfer pastry to a tin without breaking

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How to transfer pastry to a tin without breaking This isn't a recipe so much as a method. If you roll out pastry it's really annoying if, when you lift it to put it in the tin, it breaks or tears. To cut off excess pastry, roll your rolling pin over the top of the tin or dish - alternatively, use a knife to cut around the edges of the tin or dish. Cut off a small bit of excess pastry, roll into a rough ball (cherry tomato size), dust with flour, and then use this ball to press the dough into the flutes of the tin.

To begin with this particular recipe, we must first prepare a few ingredients. You can have how to transfer pastry to a tin without breaking using 2 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make How to transfer pastry to a tin without breaking:
  1. Get Pastry
  2. Prepare 1 tin

This is the way we usually transfer our pie crusts. You gently fold the dough in half, then in half again, making a triangle. It's less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. Gently mould the pastry into the tin Use your rolling pin to lift the pastry into the tin.

Instructions to make How to transfer pastry to a tin without breaking:
  1. Roll out your pastry to the size needed for your baking tin/dish, and fold it in half, then into quarter.
  2. Lift the folded pastry and place it in the tin or dish.
  3. Make sure it’s placed correctly then open it out carefully and press into the dish.
  4. Trim the edges ready to bake blind.

It's less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. Gently mould the pastry into the tin Use your rolling pin to lift the pastry into the tin. Metal tart tins are best for baking pastry because they conduct and hold heat well. -Roll out the pastry until it is larger than the diameter. When rolling out your pastry, you may find that it begins to crumble and crack before your eyes. But don't panic, there's a couple of ways that you can easily fix it.

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