Sentences with phrase «inch of crust»

Add pesto to dough and spread evenly, leaving an inch of crust along the border.

Fold 1/2 inch of crust edge under, forming border; press to seal seam.

Spoon the pesto into the center of the crust, then spread to within 1 1/2 inches of the crust edge.

Not exact matches

The model would allow customers to add an unlimited amount of toppings to an 11 - inch thin crust pizza for the same set price.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Press completed crust onto bottom of greased, with coconut oil or coconut butter, 9 1/2 inch springform pan.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

Unroll the pie crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12 - inch rectangle.

Be sure to leave about 1/2 inch of pie crust past the edge of the jar if you plan to put a top crust on your pie.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

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.

Place the pie crust in the bottom of a 10 - inch cast iron skillet that has been sprayed with cooking spray.

Press enough crust into the bottom of each jar about a half - inch thick (it really depends on how big your jars are).

Prepare Raw Salted Caramel Macadamia Pie Crust or any other crust you prefer and press at least 1.5 inches [4 cm] up side of a lined 8 inch [20 cm] removable - base tin.

Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust.

Working the dough along the bottom of the pan and up along the sides, form an even 1 / 4 - inch - thick crust with your hands.

To make the crust: Preheat oven to 325 degrees F. Double wrap the bottom and sides of a 9 - inch springform pan with heavy - duty aluminum foil.

Press all but 1 1/2 cups of potato mixture onto the sides and bottom of a 9 - inch pie pan to form a crust.

Place the springform pan with the cheesecake crust in a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan.

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

The Belgian waffle iron makes waffles 1 - inch thick, and there's lots of crust, so... BUT I tried some of the leftovers in the toaster the next morning as waffles with real maple syrup, and it was a delicious breakfast.

Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form pan (I'm sure a regular pie plate works too — or an 8 - inch glass dish — whatever you have on hand).

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.

Roll the top pie crust into a 10 - 12 inch circle and lay on top of the pie.

Combine ground graham crackers and melted butter In a 9 - inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

Ingredients Pastry for single - crust 9 - inch pie (use 1/2 of our REAL Pie Crust, Gluten - Free) 2/3 cup vegan sugar (evaporated cane juice) 1/4 cup cornstarch or potato...

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

Gather a bit more than half of the dough into a ball and shape it into a 6 - inch disk for the top crust.

6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 10 - inch springform pan.

Roll out top crust to at least a 12 - inch circle and place it on top of mounded fruit filling.

Trim the edges of the crust to an even length of approximately 1 inch larger than the diameter of your pie plate.

For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10 - inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray.

Spread the apples 1/2 inch from the sides of the crust.

Spread one piece of dough at a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.

One example is the stainless steel rack that lifts cooked pizzas approximately 1 / 4 - inch above the serving pan so the juices drip down and keep the crust crisp instead of allowing it to get soggy.

Make crust: Line bottom of an 8 1/2 - inch springform pan with parchment.

Bring the crust about 1 inch up the sides of the pan, and set aside.

To prepare the crust, line the bottom of an 8 - inch round tart pan with removable bottom with a round of parchment paper.

Generously grease a 12 - inch skillet (I like to add a piece of parchment paper on the bottom, too, to make sure the crust is easy to remove later) and pour the batter into the skillet.

Press the crust firmly into the bottom and sides of an 8 to 9 - inch tart pan.

Second, press the dough on the bottom and about a half inch up the sides so the filling doesn't seep down the sides and end up on the bottom of the crust resembling an inside - out pop - tart.

With some scissors trim the un even part of the hanging crust, remember ing you need to have at least 2 inches hanging from the lip of the pie, to create a nice thick pie border.

1 (9 - inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)

Place each ball between two sheets of wax paper and press to form a 4 - inch crust.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Press the crust mixture into the bottom and up the sides of a 9 inch glass pie dish.