Firmly press the dough into the bottom of the pans, pushing it flush into the pans' scalloped crevices. (Avoiding stretching the dough as much as possible, as it'll shrink back into its original shape when baked.) To trim away excess dough, run a rolling pin over the top of the pans, or firmly press down with your palm until the edge of the pan cuts through the dough. Prick the bottom and sides of the dough with a fork. Place the filled pans in the freezer for 30 minutes to firm up.
Press the Dough Into Place
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