Sentences with phrase «inch pie crust dough»

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

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

Not exact matches

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

On a lightly floured surface, roll out the pie crust dough to an 11 - inch circle.

Roll out pie crust dough and place it in a 10 - inch pie 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

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

Roll out dough for one pie crust and press it into an 11 - inch tart pan.

Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round.

Roll up your pie crust making a circular dough about 18 ″ in diameter and about a little less than a 1/4 ″ inch thick.

Fit dough into a 9 - inch pie plate, and trim crust to a 1 - inch overhang using kitchen shears.

6) Cover the pie with the top crust, trim any extra dough hanging over the side... leaving about a quarter of an inch over the pie plate.

Roll out one disc of dough into a 13 - inch round to make the bottom crust, fit into the pie plate, and trim (for more details on that, check out our how - to gallery).

Make the crust: Roll out pie dough to a 1 / 8 - inch thickness on a lightly floured surface.

On a lightly floured surface, roll out half of the chilled pie crust dough into a 14 - inch round.

Transfer the dough onto a 9 - inch pie plate and gently ease the crust into the plate, avoiding to stretch it.

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.

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

For a single - crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around.

Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters.

2) On a flour dusted surface, roll out pie crust dough and cut into 8 inch circles.

Trim the dough to leave a 1/2 inch overhang, this way you'll have plenty of crust to fold back down as you finish the pie.