Sentences with phrase «pie dough around»

Carefully wrap the pie dough around a rolling pin and transfer to a pie pan, gently press the down, without stretching, so it is touching the entire pan and not just hanging from the sides.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

Not exact matches

I'm not a pastry expert, but I'm not afraid of it either, and I know my way around a pie dough.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

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

Roll the dough loosely around the rolling pin and unroll it into a pie plate, leaving at least 1 - inch overhang.

There are a few components, but three of them (the poached pears, the butterscotch, and the dough) can be made ahead of time and store beautifully, so that when pie day rolls around, you will be prepared and calm and ready to make the most beautiful, bad - ass pie of your life.

Gluten - Free Holiday Baking includes basic building - block recipes, such as wheatless pie crusts and empanada dough, as well as festive baked goods from around the world.

Wrap dough lightly around rolling pin and transfer to a 9» pie pan.

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.

Fold under the overhang of dough to create a thick edge around the pie.

Fold the overhanging dough toward the center of the pie, pleating it all the way around.

Transfer to the pie pan and press around the edges to secure the dough into the pan.

Spread the almond flour out evenly over the pie dough, leaving a 2 - inch border around the outside.

Roll the dough around the rolling pin and position over a 9 - inch glass pie plate.

Press the dough down and around your pie plate evenly.

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

A very simple and easy way to make pie is to make the base dough and then play around with the toppings.

Wrap dough lightly around rolling pin and transfer to a 9 - inch pie pan.

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.

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

Cut off any excess from the strips and pinch together the top and bottom pie dough between your thumb and forefinger to make a sealed edge around the rim.

However, I must confess that sometimes I just don't have two hours to wait around for my pie dough to get super cold.

Instead of rolling a batch of dough into a flat pie, I folded it around a chunky, satisfying filling to make a spinach tomato calzone.

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.

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

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9 - inch pie plate.

Roll dough loosely around rolling pin, then release into pie pan.

Roman says to crimp only around the lip of the pie dish — move any further into the pie and you risk tearing or puncturing the dough.

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).

Work your way around the pie, and move quickly to prevent the dough from becoming too soft and unmanageable.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer uncut round of dough to a 9» pie dish.

She inverts pie tins onto the thin sheet of dough and traces imperfect circles around them.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9» pie dish.

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.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

While you are rolling out the dough, the parchment paper may slide around; however, the parchment paper makes for a very easy transfer into the pie plate.

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