Sentences with phrase «pie dough over»

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

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.

btw — your new book arrived Friday night and my 6 year old read it cover to cover over the weekend, he's requested lime marshmallow pie this weekend, while your peanut butter cookie dough sits in the fridge waiting to be baked off tonight.

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

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.

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

Unroll the dough over the pie plate.

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

Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

Serve it warm over vanilla ice cream (bake the pie dough scraps, brushed with cream and sprikled with cinnamon and sugar, and then add them to the whole thing).

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.

Tumble the prepared apples into the chilled pie crust, then scatter the shaggy bits of reserved dough over the top of them.

Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish.

When you're ready to move the dough to the pie pan, roll it over your rolling pin and unroll it over the pie pan.

Roll out the dough large enough to hang over the edges of your pie 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.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

Brush the visible pie dough with milk and sprinkle the remaining 2 tablespoons of sugar evenly over the dough and the filling.

Invert a 9» pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

6) Cover the pie with the top crust, trim any extra dough hanging over the side... leaving about a quarter of an inch over the pie plate.

Roll the dough onto the rolling pin and unroll it over top of the pie plate.

Lift the waxed paper straight up with along with the dough and flip it over into the pie plate.

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

Drape dough over a deep dish 9 - inch pie pan, and transfer to refrigerator to chill.

Crumble the dough evenly over the pie dish.

Remove the top sheet and turn the dough over into a 9 - inch pie pan, pressing to remove any air pockets.

The method of cutting butter into dry ingredients, rolling out the dough, and getting flour all over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.

Lay the pie dish on top and flip everything over and press dough into the dish.

Carefully turn over and flip the crust on top of the pie plate, don't worry if it tears a bit, this dough is very forgiving!

Carefully flip the dough over a 9 1/2 - inch deep - dish pie pan, making sure the dough is centered, and then remove the parchment paper.

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

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Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)

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

On a lightly floured work surface, roll pie dough out to 1 / 8 - inch thickness and line a 9 - inch pie dish, allowing excess to drape over edge.

However, you may have some dough left over, in which case you can try to make a couple of extra pies, or bake up the pie scraps with a little bit of cinnamon and sugar.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top.

Mastering pie dough from scratch can seem like a scary, time - consuming task that always seems to end with flour all over the kitchen, dough stuck to the rolling pin, and pie that's more «rustic» than Instagram - ready.

Invert a 9 - inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan.

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.

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Scrape in plum filling along with any accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.

Roll out the chilled dough and cut to fit over each pot pie.

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.

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.....?

Use a fork to prick the dough all over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.