Line a 10 - inch pie pan or a 9 -
inch deep dish pie pan with the dough.
Not exact matches
Roll the crust into a 12 -
inch circle and press into a 9 -
inch pie plate or
deep dish tart
pan, crimping the edges if using a
pie plate.
Roll out dough on a floured surface and transfer to 9 -
inch deep -
dish pie pan.
Center a rack in the oven and preheat the oven to 400 degrees F. Butter a 9 -
inch pie pan (regular or
deep -
dish) and place it on a baking sheet lined with parchment or a silicone mat.
Drape dough over a
deep dish 9 -
inch pie pan, and transfer to refrigerator to chill.
Line the bottom of a greased 9 -
inch deep -
dish pie dish or other 2 - quart
pan with one - third of the tortillas.
Carefully flip the dough over a 9 1/2 -
inch deep -
dish pie pan, making sure the dough is centered, and then remove the parchment paper.
Pour mixture into a 9 -
inch deep -
dish pie pan or iron skillet.
(I used a 10 -
inch springform
pan, but you can use a smaller
pan if you want a really
deep -
dish pie.)