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Dear All,

I've been using the equivalent to the Du Pont baking pan
liner Sue has described, for years.  The Du Pont ones have
only just become available over here (or widely advertised)
and I haven't tried them yet.

Using a floured section of this material and floured
non-stick rolling pin it is JUST possible to roll out GF
egg pastry to make pie top crust, and transfer it in ONE
piece (rolled around both).  Three tbs of apple puree (made
from Bramley apples) makes the pastry a good deal more
tough and the job easier.

Regards

David

David J Walland
University of Bristol Radiation Protection Adviser
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Tel +44 (0)117 928 8323
Fax +44 (0)117 929 1209