Sentences with phrase «chilled pie dough»

Turn your chilled pie dough out onto the parchment.

Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can.

Prebake the pie shell: Roll the chilled pie dough to a 16 - by -23-inch rectangle.

Cut each of the logs of chilled pie dough into 6 pieces.

Remember, when rolling out the chilled pie dough disc, always use the gentle force with your rolling pin.

Chilled pie dough plus a lightly floured work surface will give you the best shot at rolling out your dough while avoiding a melted mess.

Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round.

Roll out chilled pie dough to 1/8 inch thickness.

Not exact matches

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Finally, the dough will be a bit crumbly after chilling, so when it's time to form the cookies into balls, let the dough warm up a bit first — much like you would do with a pie dough.

You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine.

Tumble the prepared apples into the chilled pie crust, then scatter the shaggy bits of reserved dough over the top of them.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

The pie dough is divided in two, half formed into a disk, half into a rectangle, and chilled until firm.

Just remember: It shrinks the shell, so you should make sure that the dough is extremely chilled and that the pie weights are distributed evenly along the bottom and sides of the plate.

Transfer the chilled, rolled - out pie dough to a pie plate.

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

After rolling out your dough and fitting the desired pie pan (s), chill the shells until needed.

On a lightly floured surface, roll out half of the chilled pie crust dough into a 14 - inch round.

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

Refrigerate the pie dough for two hours — which is the preferred chilling time for a homemade pie crust.

Chilling gives the gluten in the pie dough time to rest and relax.

After you have let pie crust chill for at least four hours, roll it out flat and evenly press the dough into an 11 ″ pie pan.

Transfer the chilled, rolled - out pie dough to a pie plate and crimp the edges.

Both times the dough needed to be chilled before pressing into large pie pan (fruit) 6 mini tins (meat).

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

ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract

The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using.

Once dough is chilled, roll out on a floured service and then carefully place in pie pan.

Roll out the chilled dough and cut to fit over each pot pie.

Get the dough out after it has chilled and roll it out on a floured surface until it is about 1/4 inch thick, round and wider than the pie tin / dish.

Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans.

Spoon filling into dough in pie plate; top with chilled dough.

While the dough chills, butter your pot pie dishes and set them aside.