Sentences with phrase «of pie crust dough»

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.

Roll out a disc of pie crust dough onto lightly - floured parchment paper.

You know how you take leftover bits of pie crust dough, sprinkle them with cinnamon - sugar, and bake up a crisp, buttery / sugary treat?

Not exact matches

Adjust the shapes of the pie and fill all the cracks by pinching the dough together, the crust will come out as a perfect pie when baked.

The uneven look of the pie crust is due to the hard dough which almost crumbled when I lined the moulds.

Repeat the dough rolling process and carefully place second crust on top of filled pie dough.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Because one should NEVER waste pie crust dough... a new variation of our beloved pie crust cookies... the new and improved ~ ~ ~ ~ pie crust pinwheels!

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

I haven't tested this blend in every single one of gluten free recipes, but I have tested it in my recipe for gluten free pizza dough, gluten free pie crust, and a bunch of gluten free cookies.

Though the top crust was overdone, the bottom crust hadn't even begun to bake, leaving raw dough to form the base of the pie.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).

The pie crust is a baking powder biscuit type of dough.

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

Tumble the prepared apples into the chilled pie crust, then scatter the shaggy bits of reserved dough over the top of them.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

Cut a little x in the center of the dough so the head of the pie bird can peak through the crust.

On the plus side of GF pie crust, you don't have to worry about over-working the dough and developing the gluten which results in a tough crust;).

If you want some very detailed and more scientific info about making pie crust and the various factors that come into play, check out this post on Serious Eats called The Food Lab: The Science of Pie Dough.

Note: you may knead the rest of the dough to use for any design to edge the pie crust.

Served in baked pie crust shells, these sweet, cream - filled cups aren't just aesthetically adorable, they also save you the trouble of frying pastry dough.

This mat also has a ruler printed along the sides, to make easy work of measuring your dough formations (invaluable for pie crusts)

6) Cover the pie with the top crust, trim any extra dough hanging over the side... leaving about a quarter of an inch over the pie plate.

Roll out one disc of dough into a 13 - inch round to make the bottom crust, fit into the pie plate, and trim (for more details on that, check out our how - to gallery).

On a lightly floured surface, roll out half of the chilled pie crust dough into a 14 - inch round.

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.

Moisten the edges of the pie crust by dipping your fingers in a little cold water and spreading it around the dough round.

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

In the same way that I fell in love with making homemade bread, fresh jams and hand - made pie - crusts, I grew more and more enchanted with the thought of using nothing but the simplest of ingredients, combining them and kneading the dough until homogeneous, and then pushing it through the pasta - maker, forming shreds of soft, fresh pasta dough, light and cool to the touch.

In this healthy take on apple pie, wonton wrappers stand in for pie crust, saving you calories and the headache of rolling out dough.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Trim excess dough, crimp edges of pie and cut some vents in top crust.

If desired, roll thin long pieces of the dough to create a «pie crust» around the edges of the dish.

Carefully turn over and flip the crust on top of the pie plate, don't worry if it tears a bit, this dough is very forgiving!

When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.

This twist on a classic coconut cream pie is made with a press - in crust of coconut macaroon dough that makes it naturally gluten - free and totally delicious.

This dough is pretty dang good (though, not the prettiest) for being completely whole grain — it reminds me a lot of pie crust.

I used it for a strawberry pie and I just took all of the cookie dough, pressed it into a pie plate, poked a few holes in it with a fork, and baked it at 350 for about 12 minutes until the crust was golden brown.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top.

Place the cookie dough in top of the Oreo crust, and carefully press out towards to edges of the pie plate.

In rolling out the pie crust, I find it easiest to roll the dough out between two pieces of parchment paper dusted with plenty of flour.

Turn the processor off and divide the dough in half — each half can be rolled out for 1 pie crust, so you can get two pumpkin pies out of this.

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

Don't skim on an all butter puff pastry so you can get those delicious buttery, flaky layers of dough similar to a pie crust.

For a single - crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around.

Remove top sheet of wax paper and quickly transfer crust dough to pie plate by inverting crust on wax paper over pie plate.

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.