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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. A nifty way to do this without breaking the pastry is to roll it onto a rolling pin, then unroll it over and into the tin or dish.
To get started with this recipe, we have to 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 can achieve that.
Composition needed to serve How to transfer pastry to a tin without breaking:
- Pastry
- 1 tin
Whether you're making a savory pie, a dessert pie or a pizza, you want to be able to transfer the rolled crust into the baking pan without breaking it. There are two ways to lift the crust dough to make sure that it stays in one piece. Roll the dough between two sheets of non-stick paper. Place the rolling pin at the far end of the pastry and flip it over the rolling pin.
Steps to serve How to transfer pastry to a tin without breaking:
- Roll out your pastry to the size needed for your baking tin/dish, and fold it in half, then into quarter.
- Lift the folded pastry and place it in the tin or dish.
- Make sure it’s placed correctly then open it out carefully and press into the dish.
- Trim the edges ready to bake blind.
Put the pastry into the tin, topside down. Once the pastry is gently laid over, push it into the tin with your hands. Use a small ball of the excess pastry to help push the pastry into the corners. For a shapely tart shell, spend some time pressing the pastry right into the corners and then all the way up the sides of the tin without stretching it, then trim off the excess. Now your pastry is in the tin, use your fingers to press the pastry into the bottom edge - this makes sure you've got right to the edges.
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