Sentences with phrase «transfer pie pan»

Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool.

Transfer the pie pan to a wire rack and let cool slightly.

Not exact matches

Roll it out into a round 1/8 inch - thick and transfer it to a pie pan and flute the edges.

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

If you don't have a cast - iron skillet, you can sauté everything in one pan and transfer it to a pie pan for baking.

When ready to serve, remove the cheesecake pan from the freezer and remove the pie from the cheesecake pan and transfer it to a serving plate or dish.

Transfer dough to an 9 inch or 10 inch pie pan and gently press to the bottom of your dish, being careful to not break up any butter clumps in the dough.

Wrap dough lightly around rolling pin and transfer to a 9» pie pan.

Roll out dough on a floured surface and transfer to 9 - inch deep - dish pie pan.

If you roll the gluten - free dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first.

Transfer to the pie pan and press around the edges to secure the dough into the pan.

Pain to work with and I may try using plastic wrap to roll it out and then freeze a bit before transfer to the pie pan.

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

Wrap dough lightly around rolling pin and transfer to a 9 - inch pie pan.

Roll dough on lightly floured surface into 13 - inch circle and transfer to 9 - inch pie pan, preferably glass.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

It makes transferring pie dough from the board to the pan super easy.

Transfer dough to a 9 - inch pie pan and press dough into pan.

Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute.

Drape dough over a deep dish 9 - inch pie pan, and transfer to refrigerator to chill.

Carefully wrap the pie dough around a rolling pin and transfer to a pie pan, gently press the down, without stretching, so it is touching the entire pan and not just hanging from the sides.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup.

Transfer to your pie pan, press down to fill air gaps, trim, repair holes, and set aside to await filling.

Carefully transfer the crust to your pie pan, press down so that it fills the gaps, trim the edges, repair any holes, and set aside.

To transfer the crust to the pie pan, gently flip the parchment or wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.

Transfer mixture to your pie plate press the crust into it, making sure to cover the bottom of the pan evenly.

As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching — in seemingly slow motion — the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.

Transfer the rolled dough to your pie pan and form a crust.

If doing individual portions, divide between 8 1 - cup oven - safe ramekins or transfer to one oven safe pie plate or 8x8» square baking pan.

* At this point, you can continue using the same pan to cook and finish the frittata as is, or transfer the shredded and partially cooked sweet potatoes to a 9 - inch pie platter to continue.

Transfer your crust to a pie pan and press it firmly and evenly to line the pan.

Fold in chocolate chips, and then transfer to pie pan, smoothing with a spatula.