Sentences with phrase «remove pie dough»

Remove the pie dough from the food processor bowl onto a large flat surface, pat the dough together and shape it into a long rectangle.

Remove your pie dough from the refrigerator and begin to roll your dough out two at a time.

Remove the pie dough circles from the refrigerator.

Remove pie dough from food processor and mold into a circular disk.

Not exact matches

Remove the dough from the processor and mould it into a greased pie dish.

Slowly remove the cutting board, letting the dough fall into place inside the pie pan.

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the traRemove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the traremove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan.

Remove parchment paper, then fit dough into pie plate and crimp edges as desired.

Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang).

Remove the pie pan and transfer the dough to a large cutting board or rimless cookie sheet and chill until firm, about 15 minutes.

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

Remove the top sheet and turn the dough over into a 9 - inch pie pan, pressing to remove any air poRemove the top sheet and turn the dough over into a 9 - inch pie pan, pressing to remove any air poremove any air pockets.

ingredients APPLE PIE CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract leftover pie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon turbinado suPIE CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract leftover pie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon turbinado supie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon turbinado supie-crust or storebought) all - purpose flour (for dusting) 1 egg 1 tablespoon turbinado sugar

Carefully flip the dough over a 9 1/2 - inch deep - dish pie pan, making sure the dough is centered, and then remove the parchment paper.

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.

If you have extra dough from the bottom crust (this will require a roll - out dough, rather than a press - in), use seasonally - themed cookie cutters, like leaves or turkeys, and bake crust «cookies» along with the pie — just keep a close eye, and remove them as soon as they're done; they will cook quicker than the actual pie.

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

Flip your rolled pie dough into the prepared pie dish, and remove the parchment paper that was on the bottom (but is now on top).

Remove top sheet of wax paper and quickly transfer crust dough to pie plate by inverting crust on wax paper over pie plate.

Remove the top layer of waxed paper and invert a 9 - inch pie plate on top of the dough, then quickly flip it over so the dough is inside the pan.

Remove the top layer and use the bottom later to gently flip the dough into your pie plate.

Gently remove one of the sheets of waxed paper and place the rolled dough into a 9 - inch deep dish pie plate then remove the top layer of waxed paper.