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    skill56ynumber5
 
  Skills by Numbers 10. HOW TO MAKE A PASTRY SHELL. 
  Method:
    1. Once you have made your pastry, you should put it in the fridge to let it relax.  
    2. Once it is relaxed (an hour should do the trick) you are ready to roll it. Place it on a floured surface and roll it to the required thickness. It is best to make it bigger than the tin.
    3. If you don’t have a rolling pin, don’t panic, a clean wine bottle is an admirable substitute, and I know you have one of those lying about.
    4. When the pastry is big enough, roll it onto the rolling pin, pick it up and unroll it gently over the tin.
    5. Push the pastry into the edges of the tin so that it takes the shape of the tin. Trim the pastry off the top by pressing down along the top edge until the pastry is the correct height.
    6. If you have any gaps in the shell, just dampen a bit of pastry with some water and mould it in.
    7. Next get some grease proof paper or tin foil and put it in the tin. Hold it down by pouring in dried peas, pasta or rice. This will stop the shell shrinking.
    8. Put it in the oven at about 200*C for about 8 minutes. Then remove the filling and brush with egg wash. (This is made by simply beating an egg with a dash of milk.)
    9. Cook for a few more minutes until the egg wash sets and the pastry is cooked through (not soggy).  
    10. Let the shell cool. When cool you can remove it from the tin. This is easiest in a two piece tin where you can simply push the bottom up.  
    11. In a one-piece tin, check that there is no pastry stuck on the top edge, then gently flex the edges of the tin away from the pastry, going around the whole tin. It should then turn out.  
    12. This can now be used hot or cold and freezes well. If you want to cook in the shell. It is a good idea to cook at a low temperature; otherwise it will burn the pastry.  
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