A pie that brims with seasonal fruit, savory tarts, golden turnovers -- one thing they have in common is a well-made crust. A flaky, tender crust usually requires more time in the kitchen than most moms have to spare. By using frozen shortcrust pastry, you can create tantalizing pastry in less time and with minimal effort
1. Rolling Out the Dough
1 Clean and dry your work surface. A large cutting board is a good choice if you don’t have the counter space to roll out the dough. Sprinkle the surface with flour. Place the thawed pastry dough on the surface, and lightly sprinkle flour on top.
2. Rolling Out the Dough
2 Dust the rolling pin with flour. Start with the edge closest to you and begin to roll out the dough. Roll out 2 or 3 times, each time rolling away from you, while applying firm pressure with the rolling pin.
3. Rolling Out the Dough
3 Turn the dough a quarter turn, sprinkling more flour on the work surface and dough if it starts to stick. Continue to roll out the dough, turning every 2 to 3 rolls. This helps ensure the dough will not shrink during baking. Once the dough has reached the desired size and thickness at 3- to 5-mm thick, it is ready to place in a pie tin, tart pan or baking sheet.
4. Rolling Out the Dough
4 Place the rolling pin along one edge of the dough. Slowly begin rolling the pin, this time allowing the dough to catch and roll up with the pin. Lift the rolling pin, with the dough, and move to the pie tin or baking sheet. Unroll the dough, allowing it to fill the tin or lay flat on the baking sheet. The dough is now ready to use in your favorite recipe.
5. Pies and Tarts -- Savory and Sweet
1 Prepare your desired filling, per your recipe. Allow the filling to cool. While it is cooling, roll out the dough as directed above, and place in a pie or tart pan.
6. Pies and Tarts -- Savory and Sweet
2 Fill the pie or tart with the cooled filling. Fruit pies are a popular choice for dessert, while savory fillings, like chicken and mushrooms, make for a hearty meal.
7. Pies and Tarts -- Savory and Sweet
3 Roll out a second sheet of pastry dough, about two inches larger in diameter than the bottom crust. Lifting the dough with the rolling pin, arrange it over the filled pie or tart and unroll. Some dough should hang slightly over the edge of the pan.
8. Pies and Tarts -- Savory and Sweet
4 Press the dough firmly down around the edges, so that you a tight seal forms between the bottom and top crusts. If any dough hangs down, trim it with a knife.
9. Pies and Tarts -- Savory and Sweet
5 Cut 2 to 4 small slits in the top crust, which will allow steam to escape during baking. Bake as directed in your recipe.