Sentences with phrase «of pie dough for»

Set aside all the scraps and pieces of pie dough for finishing up the top lattice crust.

Not exact matches

And the best dough for homemade pies is pâte brisée... Getting the right proportion of butter to flour is crucial, as is using very cold ingredients and a light hand.»

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!

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

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

Create an even edge for the dough around the lip of the pie pan.

We used to use the leftover scraps of dough to make pretty designs for our pies, but I never thought to do it like this!

This vegan spinach pie, made with layers of phyllo dough and a creamy cashew - based cheese, comes together quickly for a light meal or appetizer that will not disappoint!

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.

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

For the cherry pies, I filled the muffin tins with prepared cherry filling and then topped it with a few strips of leftover dough to form a lattice.

Once your filling for the hand pies is ready, cut the slab of dough into equal sections.

ABOUT THE SIMPLE PIZZA DOUGH: I will share my pizza recipe at some point, which involves a longer time of leavening and proofing, but for pies and rolls and other similar preparations like this, we use a quicker version that works wonders and is ready in 2 - 3 hours.

One evening, I found myself with a near empty fridge save for some scraps of gluten - free pie dough, a few leaves of kale, half an onion, a lonely sweet potato, and approximately 10 pounds of cheese.

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) StreuFor 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) Streufor the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streufor the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dDough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie doughdough.

Flaky gluten - free pie dough wrapped around sautéed kale, roasted sweet potatoes, and oodles of cheese makes a spectacular vegetarian main dish (or side dish, or appetizer) for any holiday table.

The most stressful part for me with pie - making is rolling out the dough, making sure it's not too thin or thick and is large enough to cover the bottom and top of the pie evenly.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chiFor the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chifor egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chifor brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I'd build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode.

I agree with a previous review, the amount of sugar was just right, the pie dough recipe worked out great and wasn't a lot of work for the results.

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

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

I totally get why the grate would create the perfect sizes of butter flecks for pie dough, but I don't get how you can hold even a frozen stick of butter and for it to not get greasy.

With the fruits of summer coming around, and this dough recipe that makes enough for three pies, you can't go wrong here.

DIY pie dough is a breeze when you remember 3 -2-1, which is the ratio of flour to fat to liquid for a basic pie dough recipe.

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).

If you're new to making mini pies, it takes a bit of guestimating to figure out how to portion the dough evenly, but with time you'll become familiar with what works for the size pie pans you have.

The pastry for katmer pie falls into the same sort of category as phyllo or strudel: thin sheets of dough brushed with butter, wrapped around a sweet or savoury filling.

For our pumpkin pie play dough, I loved how the pumpkin pie spice made the dough a very natural tan color with specks of the spice throughout.

Nothing in the recipe about folding, but if the butter is cut or rubbed into the flour like you would for pie dough, it does cause the layer separation you can see a little of in my photo.

The recipe for classic Chocolate Whoopie Pies that I will be sharing today comes from the Easy Homemade Cookie Cookbook by Miranda Couse of the blog, Cookie Dough and Oven Mitt.

1 disk of pie dough (plus 1 disk, if decorating) All - purpose flour, for dusting 1 15 - ounce can pure pumpkin 1 1/4 cups heavy cream 2/3 cup granulated sugar 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg

Spoon about 2 heaping tablespoons of the cooled cherry pie filling onto the bottom center of each dough piece, making sure to leave at least a 1/2 inch rim around the filling for sealing the turnover.

Instead of rolling out the dough, I pressed it into each muffin cup and this worked well for me; I also pressed a piece of foil into each pie shell for par - baking purposes, so that the dough wouldn't puff up too much.

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

The typical vessels for cream pie consist of 1) a flaky pie dough or 2) a graham cracker crust.I love a flaky pie dough more than anything, but it really ought to be eaten at room temperature.

Reserve the remaining dough for the top of the pie.

I really like the idea of making double the dough so I can save time for a pie at another time, and it would be great if I could freeze this too.

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.

The pie dough I used for these (recipe here) is not a sweet dough so I made sure to sprinkle it with lots and lots of sugar, but it was still a little savory.

I might have to make a batch of pie dough just for these «fries»!

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

Big fat strips of dough make for a rustic and modern - looking pie (and they're easy to weave into a lattice).

Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).

Scatter pieces of dough unevenly over entire pie and bake for approximately 40 minutes or until your pie is golden and the apricot mixture has turned glossy.

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.

I'm not sure whether you thought of this and passed it over, but I just made this and since I already had my flour shaker out for rolling out the dough, I sprinkled about two teaspoons of flour over the veggie mixture before I put it on the dough — figured it works for fruit pies.