Unwrap dough by spreading the cling wrap out onto a worktop. Cover with another piece of cling wrap so that the dough is in between, then roll pastry out to about 3/4 cm thick. Peel off top layer of cling wrap, slip your hand under the bottom layer and lift pastry off the worktop, then carefully turn it over to place pastry over greased tinfoil base. Remove cling wrap layer. Ease pastry into the base and up the sides of the tray. Press gently to get rid of air pockets but do not stretch the pastry. Trim off excess neatly.