Sentences with phrase «pie dough at»

Roll out one disk of pie dough at a time to about 1 / 8th inch thick.

Making your own pie dough at home is not only satisfying, but it's time saving and money saving too!

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 chill.

Not exact matches

A sweet potato pie typically takes about 60 minutes baked at 350 degrees, and this dough does very well at that temperature with no need to cover the edges during baking.

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).

Wanted to try my hand at making some, couldn't even find the premade tart shells so I am going to roll out pie dough lol This sounds closer to what our Mom used to make Thanks for sharing!

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

That's a balance you'll get better at sensing by touch the more you continue to work with pie crust dough.

Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15 - 17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

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

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.

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.

Chilled pie dough plus a lightly floured work surface will give you the best shot at rolling out your dough while avoiding a melted mess.

You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch.

From here on out the dough really needs to be kept cold, so depending on how fast you can work you might want to keep half of the pie dough sheets in the fridge at a time.

The dough came out a little sticky at first, but I think that's because I didn't add the water gradually (like one normally should with a pie crust!).

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.

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.

Place the pie at the lowest part of your oven and cook it at 170ºC until golden, in this way the bottom will have more hot as the dough is thicker.

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.

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.

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 your pie dough from the refrigerator and begin to roll your dough out two at a time.

Chill at least 1 hour (and up to 3 days) to firm up the butter and allow the dough to hydrate, transforming this sorta - together lump into malleable pie dough.

Please tell me you're hungry, because it's officially Pie month here at Sugar Apron... things become quite mashed up in the bowl... whether the pie dough will roll over the rolling pin without brake, and gently slip into pie pan.....?

Wrap the ball of dough in plastic wrap and let it set at room temperature for about a half hour while you prepare the pie filling.

Once all the dough is on your pie tins (I used these), stick them in the oven and bake them at 190 C (374 F) for about 15 minutes or until they slightly brown.

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.

And surveys of national appetite trends have caused at least three food packagers to develop pizza mixes that provide bread dough and tomato sauce all ready to form into a pie.

That teen - ager I mentioned plans pizza - making parties at which the guests enjoy themselves by putting together their own mixtures and then standing by while the hot oven turns dough and filling into the most marvelously aromatic of pies.

Once I made the traditional baklava, I even tried my hand at making the dough from scratch for the meat pie.

Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry a little larger than the diameter of the pie dish.

HIGHLIGHTS • Well - versed in the use of fondant and buttercream to provide a clean and smooth finish to cakes and cupcakes • Highly skilled in baking items such as cakes, macaroons, breads, cookies and pastry • Adept at aptly measuring and weighing ingredients such as flour to prepare batters, doughs and fillings • Competent in rolling, kneading, cutting and shaping dough and fondant to form sweet rolls, pie crusts, cake coverings and tarts