Sentences with phrase «edges of crust with»

Step six is to brush the edges of your crust with olive oil.

Quickly brush the edges of crust with olive oil to ensure browning.

Brush the edges of the crust with EVOO and place your pizza under a low broil until the cheese is melted.

Brush the edges of the crust with the egg yolk.

Next, trim the edges of the crust with a pastry wheel or a knife.

Beat one egg and brush the edges of the crust with egg wash.

Check on crust after 20 - 30 minutes and cover edges of crust with foil if they are getting too brown.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Brush edges of crust with egg wash.

Sprinkle generously with brown sugar and cover the edge of the crust with foil.

Halfway through the baking time, open the door, slide racks out, and carefully brush the edges of the crusts with the rosemary olive oil and dot over pizzas, especially over the walnuts.

Then, wet the edge of your crust with a tiny bit of water, and gently press each lattice stip down onto the edge.

Not exact matches

Slit the crust in three places and crimp the edges of the top and bottom crusts together with a fork.

Tip: cover the edges of the pie crust with strips of foil before baking.

Crimp the edge of the crust by pinching the dough with your index fingers the same time you push the dough between your index fingers with your thumbs.

Trim the edges so that they are even with the bottom crust, and then pinch the sides of the crust.

If you fear the crust will brown to quickly, cover edges with foil, but remove for the last 10 minutes of baking.

Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..

If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning.

With the help of a flat measuring cup or a flat glass, or ramekin, press some of the crust against the edges of the pie dish leaving about 1/4» all around pie edge.

Tuck under the edges of the crust and crimp with a fork or flute with your fingers.

Pat in any holes or short sides with some of the crust that has been trimmed from the edge.

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

Brush the surface of the crust from edge to edge with the egg wash.

Snub the crusts» edges by patting down the perimeter with the pad of a fingertip.

Brush the top edges of the pie crust with an eggwash made from 1 large egg (beaten), a tablespoon of water and a tablespoon of melted butter.

The edges of this tart are crispy with fresh homemade crust and is filled with melt in mouth filling.

Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

If crust edges are always coming out too dark, cover with strips of foil while baking or invest in a pie crust shield.

The second time I made it more of a conventional tart crust with thin edges and it was much better - not so heavy.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

My pie crust was pretty hard, and the edges of the crust burned a bit with the extra cooking required.

Be sure to check after 40 minutes of baking and cover the crust edges with foil if they are getting dark.

Then I slather one side of the toast with a good unsalted butter, making sure that the butter comes right up to the edges of the crust.

Cover the edges of the pie crust with foil or a pie shield to prevent over browning.

Arrange apple slices in one layer to form a circle about 3 inches from edge of pie crust; fill in circle with more slices.

Crimp the edges of your pie crust with your fingers.

For thin - crust pizzas and those with a crust of medium thickness, bake at 450 degrees for about 15 — 18 minutes, or until the pizza crust edges are a lovely golden brown and the cheese is bubbling.

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)

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

8) Sprinkle some brown sugar over the the folded part of the crust 9) Place the galette with the parchement paper on a baking tray or a cast iron skillet, and bake for 20 -25 minutes or until the edges of the crust are golden brown.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

Cover filling with remaining pastry; crimp edges of bottom and top crust together to seal.

To keep the crust from burning, you can cover just the edges of the pie with foil for up to half of the baking time.

Even a crust that was clumsily pressed into the pan by unsure hand ends up with pretty, crimped edges (and a dusting of powdered sugar on top can also hide a multitude of imperfections).

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4 - inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

This incredibly moist easy gluten free sweet corn spoon bread has just the right balance of creamy and fluffy, with only the slightest crust on the edges.

To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan)- this dough is enough for 1 14 - in pizza with a thin bottom crust and enough dough around the edge to munch.

(If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).