Sentences with phrase «pie dough into»

Place pie dough into dish and shape edges.

Flip your rolled pie dough into the prepared pie dish, and remove the parchment paper that was on the bottom (but is now on top).

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Cut each of the logs of chilled pie dough into 6 pieces.

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

3) While still on the parchment, roll out the flaky pie dough into an approximately 10 - inch circle.

Divide pie dough into 2 equal portions.

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Press the pie dough into three 5 - inch tart pans and poke all over with a fork.

Okay first cut your pie dough into circles and fit in your pan.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

Remove the dough from the processor and mould it into a greased pie dish.

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

Carefully lift the wax paper with rolled dough and flip into pie pan.

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.

Step 5: Roll dough out into a circle and cut with a pizza cutter like a pie.

Press the dough into a pie plate, pressing it up the sides as desired.

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

Press dough into a pie pan and blind bake covered with foil and beans.

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).

Finally, the dough will be a bit crumbly after chilling, so when it's time to form the cookies into balls, let the dough warm up a bit first — much like you would do with a pie dough.

Slowly remove the cutting board, letting the dough fall into place inside the pie pan.

Cut the dough into 8 pie shaped wedges and move to a baking sheet.

I named it a tart because I used a tart pan, but it technically is a pie dough, rolled into a tart pan.

Place the dough onto the pie dish and press the pastry firmly into the pan and trim any excess dough from the edge.

When you can gather the dough into a ball, press it evenly into a 9 ″ round fluted pie tin with removable bottom.

Spoon the dough into a pie pan.

Trim the edges off the dough to make a perfect circle and gently press into pie pan.

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!!!

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

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

I'm not real confident with the grill, so I think that when I muster the courage to try this, I'll split the dough into smaller pies.

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.

Mini Pies Tips - Instead of rolling the dough; press with fingers into small pie foil tins.

Roll the dough out onto a lightly floured surface and layer it into a greased pie dish.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

Once the dough has rested, roll out into a flat round pie - like shape.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

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

Remove pie dough from food processor and mold into a circular disk.

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.

If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

Cut each disk of dough into eighths (pie slices).

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.

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

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