Sentences with phrase «into edges of crust»

Not exact matches

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.

Pinch together the edges of the two crusts using your thumb / forefinger and other thumb to push the crust into a «U» shape.

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.

Menu Description: «This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice.»

When the crust is done, remove from the oven and pour the egg mixture into the crust, spreading the ingredients across but leaving a raised edge of crust all around the outside.

Lay the pie crust over the peaches and tuck the edges into the sides of the pan.

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

Transfer the rest of the crust mixture into a 5 ″ springform pan and press to form a crust along the base and a bit up the edges all around.

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)

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.

Gently press both ends of the strips into crust edges to keep their shape when baking.

Press the ends of the strips into the crust edge.

If you want, fold the edges of the flatbreads into pleats to create a thicker crust.

Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.

Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large «crust» using the flat edge of a spatula.

Place the rice on a piece of parchment paper, wet your hands and shape the rice into the shape of a pizza or if you're feeling adventurous you can form it into a rectangle, or square even, just make sure the crust isn't to thin and the edges a little thicker.

Make sure you press well the crust into the bottom and edges of the pan so no filling gets under the crust.

Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book).

Lightly grease a pie plate, and then press the crust dough into the edges of the pie.

Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and sides of the plate; then use your hands to form crust and crimp edges.

You easily can sub away from the brown sugar crust but I believe it puts it right over the edge of into «Oh my gerd I want to eat the entire loaf.»

6 Work the pastry into the edges of the pan, forming a loose, wavy crust.