# Store-bought pastry: unroll, line, blind bake

> Take the pastry out of the fridge ten minutes before unrolling it. Cold, it cracks at the edges. At room temperature, it unrolls in one go.

## The essentials

A ready-made pastry, shortcrust for savoury and sweet, sweet shortcrust for desserts, puff for thin tarts and tarte tatin, makes a quiche or a tart in five minutes of handling. There are three moves: take it out of the fridge a little before, unroll it with its paper into the tin, and pre-bake it a few minutes when the filling is liquid, so the base is not soggy.

## The one thing to know

Take the pastry out of the fridge ten minutes before unrolling it. Cold, it cracks at the edges. At room temperature, it unrolls in one go.

## The move in four steps

1. Unroll the pastry on its baking paper, and put the whole thing in the tin, paper included. No need to butter.
2. Press gently on the base and into the corner of the tin with your fingers, so it takes the shape. Leave what hangs over, or fold it in for a thicker edge.
3. Prick the base with a fork, about fifteen times: without that, it puffs up in bubbles.
4. For a quiche, a flan or a tart with a liquid filling: ten minutes in the oven at 180 °C (350 °F), on its own, with a sheet of paper and a layer of dried beans or rice on top so it stays flat. For an apple tart or a thin tart, you fill it directly, without pre-baking.

## How long it takes

Five minutes, plus ten minutes of pre-baking when it needs one.

## If it goes wrong

It cracked while unrolling: seal the edges with wet fingers, once baked it does not show. It slid down the sides during pre-baking: the dried beans were not there, or it was too warm, press it back while it is soft. The base stayed soft under the quiche: next time, pre-bake it, and put the tin on the bottom shelf of the oven.

## Make it tonight

The thick quiche Lorraine, with a store-bought shortcrust. Or the thick apple tart, with a sweet shortcrust.

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Source : disheazy, https://disheazy.com/bases/store-bought-pastry