Can I make something with the spare pastry? – JD, 5
I’m not sure if this method ‘belongs’ to anyone, but it’s the method my mum taught me and it’s also the method Mary Berry used on The Great British Bake Off, so perhaps it’s hers. In any case, it works, so I thought I’d share it.
Here’s what to do…
1. Pop the bottom out of a loose bottomed quiche tin and place on a sheet of greaseproof with your pastry dough on top. Roll out to approximately 1.5 inches wider all the way round than the tin base.
2. Carefully fold the pasty up into four so it’s within the edges of the base.
3. Put the base back in the tin and open it out all the way round. With a bit of spare pastry, carefully push the pastry into place around the edges, so that there are no air bubbles. If you’re baking blind, do so now.
4.. Take a sharp knife and carefully cut all the way round. You should be left with a perfect lining with no overlaps and no holes.
And that’s it! Simple. Do you have a different method? Let me know.