Crimp edges of dough to seal.
Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and
crimp the edges of the dough together, making sure to create a good seal.
Not exact matches
«Fold overhang under, and
crimp edges: With thumb and index finger
of one hand, gently press
dough against index finger
of other hand.
Crimp the
edge of the crust by pinching the
dough with your index fingers the same time you push the
dough between your index fingers with your thumbs.
Gently bring up the
edges of the
dough, folding and
crimping a little along the way towards the center
of the galette.
Crimp down the
edges of the
dough to form a seal, removing excess
dough as you go.
Press
dough onto bottom and up sides
of prepared dish;
crimp edges decoratively.
Fold each piece
of dough over, either into a triangle or rectangular shape, and seal the
edges by
crimping with the tines
of a fork.
Brush the rim
of the crust with the egg wash, place the other piece
of dough on top, trim to 1/2 inch over
edge of pan, and
crimp the
edges with a fork or your fingers.
Trim excess
dough,
crimp edges of pie and cut some vents in top crust.
Fold
edges under and
crimp all the way around, making sure
dough extends to the outer
edge of the lip
of the pie dish (this will create a shelf for the
dough to sit on, preventing it from sliding back into dish).
Place the other piece
of puff pastry
dough over the top
of the breast and
crimp the
edges of the two pieces
of dough together to seal.
Fold overhang under
edge of bottom
dough;
crimp overlap decoratively.
Place
dough on top
of filling; roll
edges under and
crimp onto lip
of casserole.
Crimp edges by pressing the pointer finger
of one hand against the
edge of the
dough from the inside
of the dish while gently pressing with two knuckles
of the other hand from the outside.
Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the out
Edges: To
crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the out
edges of pie, press the pointer finger
of one hand against the
edge of the
dough from the inside
of the dish while gently pressing with two knuckles
of the other hand from the outside.