06Beat the dough with the side of a rolling pin to about a thickness of 1/3inch. Roll out as thin as possible, about 1/32 of an inch thick, and place in a 10-by-15-inch baking pan, lined with parchment or wax paper. Trim any dough hanging over the edges. Prick all over with a fork and refrigerate for one or two hours, or overnight.07Transfer to a second 10-by-15-inch pan (pan cannot be chilled or pastry will not bake properly).08Bake at 250 degrees for about 30 minutes or until golden. Cool and cut off edges, crush the trimmings and set aside.09Cut into three lengthwise pieces.