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Rolling out to the required depth


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Turn your pastry so you roll out to the required shape. Keep rolling and turning until it's the depth you need (see your recipe). Thicker pastry may take longer to cook. You can roll out between two layers of cling film (one under the pastry, one over)if you need the pastry to be very thin.

17th Mar 2009 by Diane Earl


Key Stages:
Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

roll rolling out pastry pin flour the surface flouring even turn bake baking pie tart cook cooking process depth cooking time shaping pastry

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