ROLL out bottom crust on well floured surface making about 1» larger than
inverted pie pan.
On floured surface, roll out making bottom crust 1» larger than
inverted pie pan.
Roll out on well - floured surface to 1» larger than
inverted pie pan.
The dough should be about 1 / 8 - inch thick and about 3 inches larger than the size of
your inverted pie pan.
Using a 8 inch pie plate (or tart pan) as a guide,
invert pie pan on puff pastry.
Invert the pie pan and cutting board so that the pie pan is now on the bottom.
Invert the pie pan and press very lightly into the top crust to create a faint circle indentation so you can see how large of a surface area you'll be decorating.
Not exact matches
Take second shell out of
pan,
invert over
pie filling, press edges together to seal.
Invert a 9 - inch
pie pan on top of the dough then quickly flip over both the
pan and the dough so that the dough now rests in the
pan.
Remove the top layer of waxed paper and
invert a 9 - inch
pie plate on top of the dough, then quickly flip it over so the dough is inside the
pan.
Put the
pie pan upside down on top of the
pie crust and
invert the silicone mat so that it falls off and into the
pie dish.