Lining pie dishes with pastry

[catsrcool]

I have been using these http://www.lakeland.c...ividual-Oval-Pie-Dish to make individual quiches. I find it very difficult to get the pastry in and I always end up with folds that make it thicker at various spots any suggestions on a better way please.

[catsrcool]

Sorry the URL is http://www.lakeland.c...idual-Oval-Pie-Dishes

[bednobs]

if it's too small for you to get the pastry in evenly the do a bigger one and either just eat more, or eat it over 2 days

[rowanwitch]

try rolling the pastry thinner or slightly softer so it can be moulded more easily

[cathfromsaron]

yes roll thinner on the edges would work!

[jomifl]

make the side out of a thin strip

[catsrcool]

If I make the sides out of a strip how am I going to get it to stick to the bottom so it doesn't fall apart when picked up out of the dish?

[rowanwitch]

make a paste of egg and water and put a little in the join then press it with your fingers to make a seal

[catsrcool]

Thank you rowanwitch

[catsrcool]

Sorry- Thanks to all

[QJ]

I often make little quiches in muffin trays and instead of pastry, line with either parma ham, pancetta or for the veggies, filo pastry. Really quick and tasty and turn out of the tin so easily. I'm sure they would work in your individual pie dishes.