<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209