Preparation
If using Saxby Pastry fresh allow the Pastry to come up to room temperature by keeping it out of a refrigerator for approx. 15 minutes.
If the pastry has been previously frozen allow it to thaw out in a refrigerator overnight - but don't forget to allow the pastry to achieve room temperature before working it.
Alternatively if using rolled sheets or filo allow to thaw out at room temperature for approx 1 hour.

Rolling out
The dough should be cool and firm when rolling out and it is advisable to work on a cool surface, lightly dusted with flour, away from direct heat. Always roll out pastry with short, even strokes, roll away from you, turning through a quarter turn at regular intervals. Cut pastry with a sharp knife, pastry wheel or pizza cutter to ensure maximum rise and even edges.

Fillings
Always ensure fillings are thoroughly cooled before placing under or on unbaked pastry to prevent the raw uncooked pastry from disintegrating.
If you plan to incorporate a warm filling into a Pastry dish then Blind bake first.

Blind Baking
On a baking sheet, case or tin, line the pastry with baking parchment weighed down with baking beans. Bake for 10 minutes then remove the paper and beans. Return to the oven for 5 minutes until lightly browned. These times apply to 9 inch pastry cases only.

Cutting
If using a pastry cutter with Puff pastry always 'stamp' the shape out of your pastry. Do NOT twist the cutter as this will cause uneven rising when cooked.

Sealing Edges
Sometimes called 'knocking up' this is how to seal pastry together at a rim or join and ensuring a good rise at the edges.
Using a sharp knife hold it horizontally against the pastry edge and gently knock edges together, working swiftly around the pie or dish.
Always use a sharp knife to trim and cut pastry, especially Puff pastry, as this prevents layers from being squashed together and thus restricting rise.

Sealing & decorating
Keep pastry edges clean of filling. Brush seams with water or beaten whole egg to form a good seal and prevent the filling from boiling out. Decorate edges by crimping with a fork, fingers or decorative pastry wheel.