To Blind bake:
First take a 20cm ring or loose bottom flan tin and butter the inside. Take your pastry cylinder from the fridge, put on to a lightly floured surface. Roll out into a large round to 3 mm thick approximately. If you are using a flan tin the edges can be sharp so it is best to fold the pastry in half then into a quarter, find the middle then un-fold, and make sure you get into the edges on the base.