Sentences with phrase «larger pie pan»

Once you mix the pretzel crumbs with butter and sugar, place them in the pan — I used an 8 - inch springform pan, but a large pie pan would work as well.

Both times the dough needed to be chilled before pressing into large pie pan (fruit) 6 mini tins (meat).

Not exact matches

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

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

Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan.

The dough should be about 1 / 8 - inch thick and about 3 inches larger than the size of your inverted pie pan.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

Roll out the dough large enough to hang over the edges of your pie pan.

Take a pie pan, or something slightly larger than the spring roll skins like a large shallow bowl or pan, and fill it 1/2 way up with very hot tap water.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, pumpkin pie spice and salt in a large, heavy bottomed sauce pan.

I used a large decorative tart / pie pan and did not have as many layers, but it still worked very well.

Remove the pie pan and transfer the dough to a large cutting board or rimless cookie sheet and chill until firm, about 15 minutes.

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.

Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.

On a pie pan or large plate, stir together the remaining 1/4 cup almond meal, 1 tsp hot paprika, 1 tsp sea salt, and 1 tsp cracked black pepper.

Place in a large baking pan filled with water that comes 2/3 of the way up the pie dish.

Pour warm water into a large frying pan or a large pie plate.

A person could make this in a pie pan instead of a tart pan — more room for the filling; or, make a little less filling; use a larger tart pan; or maybe you'll sail through it all just fine as is.

Cut out 4 circles, and roll each circle out, one at a time, until about 1/8 inch thick and large enough to fill the bottom of your pie pans.

The circle should be slightly larger than the upper edge o the pie pan.

When I added the top crust I pinched the crusts to make a seal and rather than leaving a certain amount of crust overhanging the pan, I just left a larger amount [of what was intended to overhang] up the remaining inch of the pie pan.

1/2 cup (1 stick) unsalted butter, melted, plus more for pan 2 1/2 cups all - purpose flour, (spooned and leveled) 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon pumpkin - pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves) 2 large eggs 1 1/2 cups sugar 1 can (15 ounces) solid - pack pumpkin puree

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

Roll out until the dough is approximately 1 / 4 - inch thick and large enough to fit your pie pan.

The circle should be slightly larger than the upper edge of the pie pan.

Roll out on well - floured surface to 1» larger than inverted pie pan.

On floured surface, roll out making bottom crust 1» larger than inverted pie pan.

ROLL out bottom crust on well floured surface making about 1» larger than inverted pie pan.

Pin It Ingredients: Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Reading →

Roll out your other dough ball into a circle shape larger than your pie pan, then gently place it on top of the pie.

Roll out your pie crust to a circle shape larger than your pie pan, then gently place it in the pie pan.

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan 1/4 cup unsweetened cocoa powder, plus more for pan 3/4 cup all - purpose flour, (spooned and leveled) 1 teaspoon ground ginger 1 teaspoon pumpkin - pie spice 1/2 teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar, for dusting (optional)

Use a large shallow pan like a pie pan with an inch of water in it to create a moat.

If you don't have a pie maker, bake pies in a large muffin pan or individual pie tins.