Sentences with phrase «pie crust dough into»

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

Not exact matches

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!

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

I hope you try this method and it helps keep your future whole wheat pie crusts together while trying to get the rolled out dough into the pie pan!!!

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

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.

Roll out dough for one pie crust and press it into an 11 - inch tart pan.

Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round.

Fit dough into a 9 - inch pie plate, and trim crust to a 1 - inch overhang using kitchen shears.

Transfer the dough crust into a pie dish and crimp the edges as desired.

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 very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

Transfer the dough onto a 9 - inch pie plate and gently ease the crust into the plate, avoiding to stretch it.

After you have let pie crust chill for at least four hours, roll it out flat and evenly press the dough into an 11 ″ pie pan.

You simply have to press the dough into the crust so it forms the pie dish shape.

Now that I had the fat and flavor - building ingredients down, I needed to bring everything together into a smooth cohesive, malleable mass that could be worked into dough, creamed into airy masses for cakes and cut into pie crust dough.

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.

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.

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

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters.

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.

It also works well in gluten free baking, and can be worked into a dough (like a pie crust) like flour.

There's also coconut flour to help make it into it the proper dough for a pie crust.

Grease an 8 ″ x8 ″ pie pan (we use coconut oil spray and a springform pan) and press the crust dough into the pan.

Spoon mixture into pie crusts and cut out mini hearts with remaining scraps of dough.

2) On a flour dusted surface, roll out pie crust dough and cut into 8 inch circles.

I let it cool slightly before adding the egg, to prevent it cooking, however once I added the egg, coconut flour and remaining tapioca flour (I only used 1/2 c.) it transformed into a beautiful pie crust dough!