In this video Gordon shows you how to roll out your shortcrust pastry to avoid it cracking, drying out or becoming too soft
The pastry MUST be left at room temperature for one hour before using because if it is too cold when you go to roll it out it will start to crack. If your pastry still cracks when you start to use it place it in the microwave for 10 seconds or on a hot radiator for 2-3 minutes.
Now you are ready to roll out your pastry. If you don't have a rolling pin you can use an empty clean dry wine bottle - just soak the label off first.
You must flour the surface before placing your shortcrust pastry sheet on it, so it doesn't stick (you can use any surface so long as it is floured - if your chopping board is too small do it directly on your work surface or a kitchen table top). Don't over flour though because, equally, you don't want to dry the pastry out.
Roll even-handedly, turning the pastry as you go. It is important not to handle the pastry too much or you will cause the butter to melt.
Your final pastry should be the same thickness as a £1 coin.
