I haven't made pastry much in recent years but at the request of the family I am going to start making pies again.
I am sure that I used to know how to calculate how much pastry to use to line a fish of X inches diameter but I can't recall it.
So, using an eight inch diameter pie plate as an example, how much flour should I use to make the shortcrust required to line it?
PLease show working. I cannot believe that I've forgotten how to do this! Thanks