Shaping is a whole other skill that I’ve shared a few videos on. Key tips: keep the dough cold, roll it out thinly between parchment paper, chill before attempting to peel it, CHILL in its final mold, then bake. The lower temperature is due to the special flours. I enjoy using perforated tart rings on top of a perforated silicone mat, on top of a baking rack. It’s definitely more expensive equipment than a simple pie pan, but it’s the only way to get that super sharp geometry without pricking or blind baking.