Stretch
the edges of the dough toward the middle of the round, and pinch it together so it seals.
Fold
the edges of the dough toward the middle.
Use bench scraper to push
edges of dough toward the center to gather into a ball.
Not exact matches
Using lightly floured hands, lift the
edges of the
dough and fold them in
toward the center.
Start from the outside
edge of the skillet, and place the cut out pie
dough shapes in a circular pattern, working
toward the center.
On a 14 inch square piece
of parchment paper, flour the top
of the first piece
of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner
toward the center and thicker along the
edge to create a crust.
Turn the
dough: Facing your
dough, grab the
edge of the
dough farthest from you, pull it up and
toward you and tuck it down over the
edge of the
dough closest to you.
Starting at the long
edge of the
dough furthest from your body, roll the
dough tightly
toward yourself until you have one long cylinder.
Top with second length
of dough; press around each mound to seal, then press outward
toward edges, pushing out any air pockets.
After you have removed the
dough from the bowl, gently stretch and fold the
edges toward the center to gently deflate some
of the air.
Fold the
edges of the
dough in
toward the center, pleating as necessary; do this all the way around so that the peaches are visible in the middle.