Preheat your oven to 200C/180C fan.
Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large circle, around 2mm thick.
Transfer the pastry sheet into a 23cm fluted, loose-bottom tin. I do this by supporting the pastry as I gently invert it into the tin, with equal overhang on all sides. Peel off the baking paper.
Next, use your fingers to carefully ease the pastry into place, so that it neatly lines the tin. Lift the overhanging pastry and, using your thumb, squash 2mm of pastry back into the tin. This will result in slightly thicker sides which will prevent your pastry case from shrinking when baked.
Allow the overhang to do it’s thing - we’ll trim the overhang after chilling it. Lightly prick the base of the pastry case several times with a fork and then place into the fridge for 15 minutes.
After chilling, use a rolling pin to roll over the top of the tin, instantly removing the overhang and flattening down the pastry.
Next, loosely line the base of the pastry case with a piece of scrunched up baking paper and fill with baking beans (or rice if you don’t have any). Place onto the hot baking tray in the preheated oven for 15 minutes.
After 15 minutes, remove the baking paper and baking beans, then bake for a further 5 minutes. Optionally, brush the inside of the case with egg-white then return to the oven for an extra minute - this helps to prevent soggy bottoms for wet fillings!
You're done! At this point, you can use the pastry case to make a quiche, lemon tart or Bakewell tart etc.