Technique de cuisine : Foncer un cercle à tarte

Video technique from L'atelier des Chefs Spread a knob of butter over the entire surface of a pie dish. Unroll the dough over the pan. Push the air out of the center with the flat of your hand. Gently raise the edges of the dough to adhere it to the pan. Take the edge of the dough that extends beyond the pan, fold it over, and mark it with your fingers: hold the dough with your left hand, and bring a piece of dough about 1 centimeter inside with your right hand. Using the rolling pin, trim the excess dough. Roll it in flour, then apply pressure to the inner edges of the dough. Finally, apply a little pressure to mark the edge with your index and middle fingers. Find this technique in video by clicking on http://www.atelierdeschefs.fr/fr/truc... as well as all the videos of the Chefs of L'atelier des Chefs on http://www.atelierdeschefs.fr