Sentences with phrase «crimp pie edges»

Add second pie shell over apples and crimp pie edges.

Not exact matches

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Roll the crust and lay the crust in the pie pan, crimping the edges.

Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.

Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill.

If using a pie pan, crimp edges.

Fit into 9 ″ pie plate; crimp edges.

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.

If desired, top pie with second crust and crimp edges together.

There's obviously still the pie crust anxiety that I've totally gotten over, but there's no pressure of crimped edges and pie dishes.

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

Roll out the large disk into a 10 1/2 inch round and drape over the pie plate, crimping the edges, then refrigerate.

Crimp edges of pie with your fingertips and prick all over bottom with a fork.

Lay over berries in pie pan and crimp the edges with a fork.

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

Repeat around the circumference of the pie to create a crimped edge.

Weave your lattice crust across the pie and crimp the edges.

Crimp the edges of your pie crust with your fingers.

If it isn't already, fit the pie crust into a pie pan, crimping the edges as needed.

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

Crimping the edges of a pie crust makes it look pretty, but there's another, more functional reason our grandmas did this for all their pies.

Line a 9 - inch pie plate with pastry and crimp edges.

Trim excess dough, crimp edges of pie and cut some vents in top crust.

If using a pie pan, crimp the edges as shown in the photo.

Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).

Place the chevrons onto your pie crust and crimp the edges.

Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and sides of the plate; then use your hands to form crust and crimp edges.

Place top crust on pie, crimp edges and make a couple of slits in crust for steam vents.

Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outEdges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outedges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

Place the second heart on top and use a fork to crimp the edges shut, sealing each pie.

4 Crimp the edges (if using a pie plate) and place in the refrigerator to chill for 30 minutes.

A classic must - have for any avid baker, this scalloped pie plate allows crimping around the edges for a picture - perfect pie.