Sentences with phrase «pie dough round»

Place one of the pie dough rounds on a flat, lightly floured surface.

This recipe calls for two, 9 - inch pie rounds, and you can either use my recipe for pie dough, or two prepackaged pie dough rounds.

If you want to use refrigerated pie dough, you'll need a double crust (two pie dough rounds).

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.

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

Roll out the pie dough to about 1 / 8 - inch thick and lay out the round on the parchment - lined baking sheet.

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

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

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dDough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie doughdough.

I've used a 5-1/2 inch bowl as a guide to cut out the rounds and the dough yields 9 rounds for 9 pies.

Roll out dough on a lightly floured surface into a 12 inch round and turn it into a 10 inch pie plate.

With floured fingers, round out the dough ball with your hands and place the dough ball onto your pie plate.

Cut dough into 8 pie - shaped pieces (or use a 1-1/2 inch to 2 inch round cookie cutter to cut out scones) and transfer to a baking sheet.

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

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Roll out dough on a floured cloth to a round for an 8» pie plate.

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

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

I actually just made them about an hour ago lol I used a 4» round and from two rolls of pie dough (they come 2 in a pack) from Pillsbury, I was able to make 18.

Roll half of the pie dough out onto a sheet of parchment paper, into a 14 - inch round.

Using a 4» round cutter and two rolls of pie dough, it'll make about 18 pasties.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12 - inch round and fit into a 9 - inch pie plate.

Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal.

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.

In Italy, you can buy puff pastry in both round and rectangular forms, as well as pie dough in the refrigerated section of every grocery store.

Lay a dough round on each pot pie filling.

In my photo, I made a rectangular tart because the puff pastry I bought was shaped that way, but you can use the usual round shape of either refrigerated pie dough, or frozen puff pastry.

I patted the dough into a cake pan, turned it out on the counter and cut the round into pie - shaped pieces.

Roll out pie dough on a lightly floured work surface to a 13» round about ⅛» thick.

Carefully transfer dough round to pie dish.

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.

Transfer a round of dough to pie dish; lift up edges to allow dough to slump down into dish.

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

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.

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.

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.

Get the dough out after it has chilled and roll it out on a floured surface until it is about 1/4 inch thick, round and wider than the pie tin / dish.

Roll out dough into a 13 - inch round on a floured surface with a floured rolling pin, and transfer to a 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.