Yup. 👍
By 'conventional' I mean one disc of pastry - larger than the ring - lifted into position and pressed into place. Then, rather than removing the excess by rolling over a rolling pin or using a knife, just leave it hanging over the rim. It will overbake and look awful, but once trimmed away with a serrated knife or microplane, nobody will be any the wiser, and you'll be left with a nice, clean edge. You can do this at the fully blind baked stage, or after the filling has been added and cooked.
Here's how it looks in a pro kitchen I saw on Instagram. Line the ring, leaving the excess...
...then blind bake the shell. After blind baking, you can trim away the excess or leave it in place and continue with the filling.
When it's all done, trim for a neat finish...
...before sending it out for service.
Simple. 😋
(These skillz belong to Adam Degg, I believe.)
