TIPS FOR THE PASTRY

● Baking beans Make sure the case is filled all the way to the top with baking beans as it can shrink back. They shouldn’t be too heavy though, or they will indent the pastry. You can use dried pulses or rice if you don’t have any.

● Docking Prick the base of the pastry before blind-baking to stop it rising. Make sure you dock all the way around, including the edges.

● Chilling Once your pastry is in the tin, get it as cold as possible before baking – this helps prevent shrinking in the oven. Put the tin in the freezer for about 30 mins until firm, then bake. Leave a 1-2cm overhang of pastry. Anymore and it’ll be too heavy and break off when cooking. Cut off the overhang with a small knife once cooked for a sharp edge.