Sentences with phrase «as pie dough»

In Italy, you can buy puff pastry in both round and rectangular forms, as well as pie dough in the refrigerated section of every grocery store.

Just as soon as the pie dough just slightly begins holding together it's time to stop.

It should now be cohesive enough to be recognizable as pie dough.

This pizza dough is just as much an example of substitutions as the pie dough, albeit in its own way.

Not exact matches

And the best dough for homemade pies is pâte brisée... Getting the right proportion of butter to flour is crucial, as is using very cold ingredients and a light hand.»

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

Adjust the shapes of the pie and fill all the cracks by pinching the dough together, the crust will come out as a perfect pie when baked.

Press the dough into a pie plate, pressing it up the sides as desired.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

My friend Sibella feels the same way about apple strudel as I do about apple pie, and when I saw her recipe — complete with homemade strudel dough that you stretch and stretch until it is see - through - thin and big enough to cover your entire kitchen counter — I changed my tune from apple pie to apple strudel.

As it is some sort of onion pie, it is often considered as a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made from sardines or salted anchovies which gives this dish its namAs it is some sort of onion pie, it is often considered as a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made from sardines or salted anchovies which gives this dish its namas a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made from sardines or salted anchovies which gives this dish its name.

Baking with peaches isn't quite as simple as just slicing up ripe fruit and crimping some pie dough.

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.

Gluten - Free Holiday Baking includes basic building - block recipes, such as wheatless pie crusts and empanada dough, as well as festive baked goods from around the world.

I have some World Peace cookie dough in the freezer as well as a pie crust that I can't wait to bake.

I've used a 5-1/2 inch bowl as a guide to cut out the rounds and the dough yields 9 rounds for 9 pies.

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

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I'd build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode.

This rich buttery dough works as a great gluten - free alternative to classic sugar cookie dough, as well as pie, tart, and bar - cookie crusts.

As «village dough» is a little bit difficult to find, you can either make this traditional Greek leek pie recipe using either commercial phyllo dough, puff pastry or, if you are feeling adventurous enough, make your own homemade phyllo with this easy recipe for homemade phyllo for beginners.

Combine dough ingredients as you would pie dough.

Transfer the dough crust into a pie dish and crimp the edges as desired.

This raw dough is also perfect as a raw pie or bar crust as well.

The pastry for katmer pie falls into the same sort of category as phyllo or strudel: thin sheets of dough brushed with butter, wrapped around a sweet or savoury filling.

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

On a very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

I also wonder how Caramel would work if substituted for the Honey, I guess it would make the phyllio dough too soggy... I am a caramel lover is why I say this, but I can not wait to try this out for my families Thanksgiving this year and I am also eyeing a few other pies and recipes on your page as some lat min changes to what I am cooking!

Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1 cup blueberries * scant 1/2 cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling

Place the pie at the lowest part of your oven and cook it at 170ºC until golden, in this way the bottom will have more hot as the dough is thicker.

Ice cream and cake batter inclusions such as cookie dough, cake batter and brownies, spoonable cookie dough, refrigerated biscuit / pastry dough, unbaked pizzas, frozen pies / appetizers, seasoning blends, soups, sauces, gravies, batters and coatings, pre - dust / post-dust, energy & nutrition bars and hot and cold cereals.

Ice cream inclusions such as cookie dough, cake batter and brownies, spoonable cookie dough, refrigerated biscuit / pastry dough, unbaked pizzas, frozen pies / appetizers, seasoning blends, soups, sauces, gravies, batters and coatings, pre - dust / post-dust, energy and nutrition bars and hot and cold cereals.

When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.

In case you are doing this without a food processor, mix the flour and butter using your fingers (or a pastry cutter) and not the palm as using your palm may produce heat which will melt the butter and you won't get the perfect pie dough which has that buttery flakiness after baking.

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.

They taste like cookie dough and I think for our next birthday celebration it would be fun to make this in a pie dish as the dessert!

The dough came out really soft and had more of a batter consistency, so I pretty much had to spread it into the pie dish, as opposed to pressing it down like you kind of expect to do with that kind of crust.

Except this part: In my sleep deprived stupor I didn't accurately dispense the dough so we didn't make QUITE as many pies as we should have.

It can also be used in pizza dough and other baked desserts such as pecan pie.

The crust is super simple, like any keto dough it's a bit difficult to roll out but as long as you roll it out between two pieces of parchment and use the parchment to flip it onto the top of the pies you'll be golden!

Actually in Italy this dough is so versatile it is a base for a lot of homemade sweets, such as a Crostata (an Italian pie), Pies, also some Easy Summer Desserts and now cookies!

Prepare the dough as instructed, dividing it into four to six pieces, depending on the size of the individual pot pie dishes you'll be using (they should each have a capacity of 1 to 1 1/4 cups).

Free your inner artist, try pie dough as your next medium!

HIGHLIGHTS • Well - versed in the use of fondant and buttercream to provide a clean and smooth finish to cakes and cupcakes • Highly skilled in baking items such as cakes, macaroons, breads, cookies and pastry • Adept at aptly measuring and weighing ingredients such as flour to prepare batters, doughs and fillings • Competent in rolling, kneading, cutting and shaping dough and fondant to form sweet rolls, pie crusts, cake coverings and tarts

You can make smaller puffs or larger ones, or even roll out a pastry dough as you would for a galette, and just tuck up and over the pastry edges, leaving the centre open; cut into large pie - shaped wedges and serve.

Trim the dough to leave a 1/2 inch overhang, this way you'll have plenty of crust to fold back down as you finish the pie.