31 Oct 2018 - Anneka Manning
When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.
If you grease your tin, the pastry is more likely to slip down the sides/shrink during baking leaving you with a tart case that with very short sides and not much room for your filling.
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