Press mixture over base and side of a 3cm - deep, 20 cm (base) glass or
ceramic pie dish.
Invert dough onto 9 - inch glass or
ceramic pie dish.
If you are using a regular glass or
ceramic pie dish then the cookie sheet isn't necessary.
Oil an 8 - 9 inch round glass or
ceramic pie dish.
Divide the mixture into four small soufflé /
ceramic pie dishes, then cut out four pastry circles to place on top, leaving some room to rise.
Not exact matches
* Fit it into a 9»
ceramic tart
dish or a regular
pie dish (not deep
dish).
If using a pre-made crust, then I recommend transferring to to a
ceramic pie or tart
dish.
Add to a 9 - 10 inch glass or
ceramic pie plate (or 9 × 13
dish) and spread out evenly.
A handy set with both a
pie dish and a server, you'll love using this stunning 11 - inch
ceramic piece when cooking for larger gatherings.