Sentences with phrase «edge as a crust»

Leave about a 1/4 of an inch around the edge as a crust.

Not exact matches

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

Press crust into a 9 inch shallow pie pan, preferably without fluted edges (as it will make the pie hard to serve later on).

Place plate upside down over the crust and trim the rough edge — leave as much extra as you can for the time being.

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

It is important to make sure that the crust is as thin in the middle as at the edges.

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

Fold the crust edge up and over the vegetables, working your way around in a circle and pleating the crust as necessary.

Anyway, the pizzas at Colony are what's known as «bar style» — incredibly thin crust, bordering on cracker - like, basically individually sized, with hearty toppings like pepperoni, hot peppers, or anchovies that go all the way out to the edge (very little crust).

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

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

As much as I love pie, I'm a tart girl - maybe it's the simplicity of the clean, fluted round edges, or that you only have to roll out only one crust, or that the final wedge on the plate is so compact and eleganAs much as I love pie, I'm a tart girl - maybe it's the simplicity of the clean, fluted round edges, or that you only have to roll out only one crust, or that the final wedge on the plate is so compact and eleganas I love pie, I'm a tart girl - maybe it's the simplicity of the clean, fluted round edges, or that you only have to roll out only one crust, or that the final wedge on the plate is so compact and elegant.

As far as pie crust, I would cut the edges off to form a square from a circle and lay it dowAs far as pie crust, I would cut the edges off to form a square from a circle and lay it dowas pie crust, I would cut the edges off to form a square from a circle and lay it down.

Place prepared pie crust into a 9 inch pie plate and decorate edges as desired.

Each lattice strip should make contact with the edge of the crust — no need to get it perfect, as you'll fold all the edges in later.

The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan.

Place second crust on top of filling and press edges of crusts together to seal, crimping as desired.

If you have a pie dish, I would recommend using that as it will give the crust some texture and design around the edges.

Untitled (Milton), an irregularly shaped canvas whose subtly contoured edges soften the intensity of the work, looks as though it has been charred — a burnt crust of thick black pigment mixed with wax sits alongside a strip of matte, coal - colored paint.

Methane hydrates that are on the edge of stabilization can be disturbed by global warming in two additional ways, temperature and pressure: Warming of the Earth's crust as heat penetrates sediments on the seafloor.

They are the growing edges of giant tectonic plates; as lavas push out, they form new areas of seafloor, which comprise some 80 percent of the planet's crust.

Use your other thumb to push the crust edge gently into the V rotating the pie plate as you work all the way around the crust!