Press crust mixture evenly
into prepared tart pan.
Dump this mixture
into the prepared tart pan and press the dough out until the sides and bottom are evenly covered.
Firmly press the mixture
into the prepared tart pan then prick the bottom with a fork about a dozen times.
Once you've reached the desired consistency, press dough
into the prepared tart pan and set aside (do not refrigerate just yet).
Spoon the crumbs
into the prepared tart pan, and press into an even layer along the bottom and sides.
Evenly press the dough
into the prepared tart pan.
Press evenly
into the prepared tart pan; set aside.
Press the crust mixture
into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.
Using your fingers, simply press the mixture
into the prepared tart pans, pressing it up the sides.
Pour this mixture
into the prepared tart pans, filling at least 3/4 full.
Not exact matches
Transfer the round of dough to the
prepared tart pan, and press it gently
into the bottom and the sides of the
pan.
Transfer to
prepared tart pan, pressing
into bottom and up sides, letting excess drape over
pan.
Press
into a
tart pan and place in the refrigerator while
preparing filling.
Now press it
into your
prepared tart tin / pie
pan.