I have an extra-large loaf pan, and
the dough fit in this pan perfectly.
Not exact matches
Finally, the whole
dough twists into a swirl that
fits perfectly
in a loaf
pan, giving it both an appealing look and a practical form for slicing and toasting!
Okay first cut your pie
dough into circles and
fit in your
pan.
Roll the pie
dough out large enough to
fit the tart
pan (or pie
pan if that's what you have), and carefully place the
dough in the
pan, pushing finger tips against the
dough to
fit into
pan properly.
If using homemade pie crust, break the
dough into three pieces and roll into circles large enough to
fit in 5 - inch tart
pans.
Fit into bottom of
pan and tuck edges
in so that
dough fits flat, brushing with sage butter as you go.
On a floured surface, roll out one disc of pie
dough to a 12 - inch diameter and
fit it
in the
pan.
Roll out the pie
dough, and
fit it
in the
pan.
On a lightly floured surface, or
in between two sheets of parchment paper, roll out the
dough into a rectangle that just
fits the prepared
pan.
I folded the
dough a few times and then patted it again, and then molded it
in a rectangular shape to
fit my 28 cm long and 14 cm wide bread
pan.
Place however many 4 1/2 - inch tart
pans will
fit on
dough and, with a small paring knife, cut out circles around them, allowing enough width to
fit in sides of
pans.
Roll both pieces of the puff pastry
dough out onto a lightly floured board, just enough to
fit in a 9x13 inch
pan.
Press
dough with finger to gently stretch
dough to
fit in pan, and then use a rolling pin to lightly flatten.
The
dough may be crumbly and tend to tear
in places, but it is easily patched after
fitting it into the
pan.