Doughlined

Doughlined is a term used in the context of baking and pastry making to describe a technique where a thin layer of dough is used to line a baking dish or pan. This method is commonly employed to create a crispy, flaky base for pies, tarts, and other baked goods. The dough used for doughlining is typically a simple one, such as a shortcrust or puff pastry, which is rolled out thinly and fitted into the pan. The dough is then baked briefly to set and create a sturdy base before the main filling or ingredients are added. This technique is favored for its ability to produce a light, tender crust that complements the flavors of the filling. Doughlining is a versatile method that can be adapted to various recipes and baking styles, making it a staple in both home and professional kitchens.