Dean Edwards give us his top tips for making your pie pastry the best it can be.
1. When making pies or tarts always cool your fillings down before adding to your pastry case.
2. When blind baking I like to overhang my pastry and then trim once cooked to prevent shrinkage.
3. After making pastry, wrap in clingfilm and leave to chill in the fridge for 30 minutes, this helps to relax the gluten before rolling out.
4. Keep your pastry cool, a chilled marble board is great for rolling out pastry crusts, as it stops the fat from getting too warm.