Sentences with phrase «evenly up the sides of the pan»

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.

Not exact matches

Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides).

Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible.

Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Step 2: Pour the crumbs into the a 9 inch spring - form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan.

Pour the crust mixture into a pie pan, and spread evenly across the bottom and up the sides of the pan.

Press the dough evenly onto bottom and up sides of a large tartlet pan.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Then he covered the bottom of our spring form pan with a piece of parchment paper, and pressed the crust evenly in the bottom and up the sides of the pan with his fingers.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.

Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.

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.

Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.

If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.

Grease a cake pan or square pan with 2 tablespoons of olive oil, distributing it evenly around the bottom of the dish and a little bit up the sides.

Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Press the dough evenly over the bottom and up the sides of the pan.

Press crumbs evenly onto bottom (not up sides) of prepared tart pan.

Press evenly into the bottom and up the sides of the prepared pan.

Press mixture evenly over bottom and slightly up sides of a 10 - inch springform pan (mixture will be dry).

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

Using your hands, press mixture evenly onto bottom and up sides of pan.

Press mixture evenly over bottom and 3/4 inch up side of pan.

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.

Pour the crumb mixture into the pan and with the back of a measuring cup spread the crumbs out evenly and up sides.

Press mixture into the 1/4 sheet pan, working the dough up the sides of the pan and evenly across the bottom.

Abundant oil in the pan fills in gaps and wicks up the sides of the food, distributing the heat evenly.

Press evenly over the bottom and 1-1/2 - inches up the sides of a 9 - inch springform pan.

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.