Pull the sides of
the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches.
Press mixture into the 1/4 sheet pan, working
the dough up the sides of the pan and evenly across the bottom.
Not exact matches
Form each portion into a ball and press 1
dough ball evenly onto bottom and
up sides of each tartlet
pan.
Press the
dough against the bottom
of the
pan into the even crust, starting in the middle and working
up the
sides.
Continue doing this for the rest
of the balls
of dough, and then stack them
side by
side, open
side up, inside an oiled loaf
pan.
Press a square
of foil directly on
dough over bottom and
up sides of each
pan.
Press the
dough across the bottom
of the
pan and 1 inch
up the
sides.
Using your fingertips, press the
dough into the bottom
of the prepared
pan and about 1 inch
up the
sides to form a 1 / 4 - inch - thick
side crust.
Grease a 9x13
pan and stretch
dough to fit bottom
of pan (as you can see, I did not stretch it out enough and I wound
up with a larger puffy
side lol).
Working the
dough along the bottom
of the
pan and
up along the
sides, form an even 1 / 4 - inch - thick crust with your hands.
Press the chilled
dough into a 9» tart
pan and use your fingers to press the
dough into all
of the corners and
up the
sides of the
pan.
Press the
dough evenly onto bottom and
up sides of a large tartlet
pan.
Grab sections
of the
dough and press into the prepared muffin
pan, working
up the
sides of the cups.
When you get the
dough to the edges, continue to push the
dough up onto the
side of the
pan, so that you will have a nice crust.
Ease the
dough across the bottom
of the
pan and
up the
sides, pressing it into the corners
of the
pan with your fingertips.
Once the
dough is large enough so that it will cover the bottom
of the
pan and go
up the
sides, roll the
dough around the rolling pin then unroll it over the tart
pan.
Use your fingers and / or a spatula to spread the
dough in an even layer within the bottom
of the
pan and
up the
sides.
Use about 3 tablespoons
of dough and evenly press the batter on the bottom and
up the
sides of the tart
pan.
Using lightly floured fingers, press
dough about 1»
up sides and then evenly into bottom
of springform
pan, making
sides slightly thicker than bottom.
Press
dough onto bottom and evenly 3/4
of the way
up the
side of a 9 inch springform
pan with floured fingertips.
Gently lift and settle
dough into bottom and
up sides of pan.
Press 1 piece
of dough into each
pan, pressing to the edge and stretching about 1 1/2 inches
up the
sides.
Transfer the mixture to the lined pie
pan and use your hands to press the
dough evenly
up the
sides of the
pan, creating a crust about 1 / 4 - inch thick.
Press the
dough evenly over the bottom and
up the
sides of the
pan.
Using your fingers, press the
dough evenly into the bottom and
up the
sides of a 9 inch pie or tart
pan.
Transfer
dough to
pan and press into bottom and
up sides of pan.
Use your fingertips to tuck the
dough into the
pan, without stretching it, and press the
dough up the
sides to create a roughly 1 - inch ridge above the rim
of the
pan.
Fit pie
dough into a 9 - inch round removable - bottom tart
pan coated with cooking spray, pressing
dough into the bottom and
up the
sides of the
pan.
Press
dough into bottom and
up sides of prepared
pan.
Use about 1.5 — 2 Tbsp
of dough per tart
pan and press the
dough on the bottom and
up the
sides.
Press
dough onto the bottom and slightly
up the
sides of the prepared baking
pan.
Press
dough flush against bottom
of pan, into bottom corners, and lastly
up sides.
Shape the
dough into a 7 - inch - wide round and place it, smooth
side up, in the center
of the prepared
pan.
Carefully roll the
dough circle
up onto the rolling pin and unroll it over an ungreased 10 - inch tart
pan with a removable bottom, centering the
dough and pressing it firmly into the bottom and
sides of the
pan.
Once it reaches the
sides of the
pan, press the
dough down into the corners and
up the
sides to create a lip on all
sides of the pizza.
Press the remaining
dough about 2 - inches
up the
sides of the
pan.
Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the
pan, arrange the butter
side up slightly off - center so that the long
side of dough comes
up and over
side of pan, leaving a 2» overhang.
Using your fingers or a straight -
sided measuring cup press about half
of dough firmly
up and around the
sides of tart
pan (or 1» high if you are using a springform
pan), then press remaining
dough firmly across bottom
of pan.
Press
dough into bottom and
up sides of tart
pan with your fingers, then flatten with the bottom
of a large measuring cup.
Stand the prepared loaf
pan on one short
side, and begin to stack the folded pieces
of dough one behind the other, the rounded (folded) part facing
up.
Remove top sheet
of wax paper; place
dough, wax paper —
side up in a 9 - x 12 - inch rectangular fluted tart
pan.
Create tart shells by pressing
dough into the bottom
of tart
pans and
up the
sides.
Use about 1.5 — 2 Tbsp
of dough per tart
pan and press the
dough on the bottom and
up the
sides.
Press the
dough evenly into the bottom and
up the
sides of the prepared pie
pan.
Press the
dough evenly over the bottom and
up the
sides of the tart
pan to make a thin, even layer.
To make a press - in crust: Butter the tart
pan and press the
dough evenly over the bottom and
up the
sides of the
pan.
Gently press the
dough evenly over the bottom and
up the
sides of the
pan and then, using a paring knife, a pizza wheel or a fluted ravioli wheel, trim the
dough to about one third down from the rim
of the
pan.