Lining a flan tin

Be very careful when handling the dough to avoid stretching it.

Place the dough over a rolling pin and unroll loosely over the tin.

Press the sides of the pastry into the flutes or sides of the tin by using a small ball of excess pastry.

Use a rolling pin to trim the pastry edges. Gently but firmly roll across the top of the tin. Refrigerate for 10 minutes.

Prick the pastry shell with a fork to allow steam to escape during baking.