Roll out the dough and fit into 12-inch tart pan.

Roll out the dough and place in a 10-inch tart shell.

Flour the board again, and roll out the remaining dough.

Roll out the dough to line a 10 1/2-inch tart pan.

Roll out the dough and fit it into a 10-inch pie shell.

Roll out the remaining dough into a circle to fit the top of the pie.

Roll out the dough on a floured surface until 3mm thick.

Roll out half the dough and fit into 9-inch pie plate.

Roll out the remaining dough to around the same diameter as the top of the pan.

Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick.