Sentences with phrase «kind of pie crust»

Use any kind of pie crust you want, store bought, gluten free, cauliflower, or this easy homemade recipe made with hot water.

The pie crust I'm talking about today is the more traditional kind of pie crust.

Not exact matches

I kind of can't believe that my blog is called Crazy for Crust and I do not have one dedicated pie crust post.

You can use a few different kinds of fats for pie crust, the most popular being butter, shortening (Crisco), or lard.

Rolled dumplings are made from a pastry, kind of like a pie crust, that is rolled thin and then cut into wide, noodle - like shapes.

They're also great to keep on hand for munching, of course, or for any kind of cookie pie crust you might crave.

As far as repurposing, every kind of crumbs can be turned into something yummy: some of my favourites are crumb crusts for pie, crusty breading for fish or chicken, British steamed sweet puddings using breadcrumbs (wonderful with custard sauce!)

Kind of like making pie crust.

I make all kinds of fried pies If you sub home made crust with Pillsbury already Crust you can cut the preap time to 1 hr.

Mark Reinfeld: Yeah in general raw pies would have a nut and date base, the crust would be formed by nuts and dates, and the filling could be fruit blended with different kinds of fruit and items to help give it a thickness.

I am the kind of person that usually pre-bakes a crust, but doing it this way saves a step and also you don't need to weigh the dough down or anything with pie weights.

This beautiful Oreo cookie crust is the perfect foundation for all kinds of decadent desserts, including scrumptious chocolate mousse pies.

I have tried to use other kind of biscuits to make pie crusts over the years, but to tell you the truth, nothing ever worked as well as these biscuits, the biggest issue being the crust thoroughly sticking to the springform.

But for a custard pie like sweet potato or chess — the kind we turn to when the weather cools and the last of the summer fruits disappear — achieving a non-soggy bottom crust is a significant feat.

I had used the bulk of it making the crust for a strawberry rhubarb galette (kind of a free - form pie without a pie plate) last weekend.

The dough came out really soft and had more of a batter consistency, so I pretty much had to spread it into the pie dish, as opposed to pressing it down like you kind of expect to do with that kind of crust.

Right now I have one in the oven made with a shopbought, ready - rolled all butter pie crust, a layer of caramelized onions (4 kinds), a layer of grated parmesan, and 2 layers of sliced tomato topped with fresh thyme and basil.

It is kind of like pumpkin pie without the crust.

A pumpkin pie, for example, contains a crust with some kind of fat in it.