Lining Flan Tins
Step One
Roll out the pastry as described in the Rolling out Shortcrust Pastry pages. Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin, with a little excess to make it easier to work.
Step Two
Lift up pastry around rolling pin as described in the Rolling out Shortcrust Pastry pages, and gently unroll over flan tin, starting with the edge nearest to you.
Step Three
Gently ease the pastry into the tin, pressing it down the sides on to the base.
Step Four
Once you have pushed it in all the way round, go around again to press well down on to base, so that there is almost a 'pleat' of pastry at base of sides, and press into the flutes.
Step Five
Fold back excess pastry so that it hangs over the sides of the tin.
Step Six
To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
Step Seven
Gently pull away excess pastry.
Step Eight
Now gently pull up the sides of the pastry, from the small excess left at the base, so that the pastry stands slightly proud of the top. This will ensure a good depth to the sides of the flan if the pastry shrinks slightly in cooking.