Sentences with phrase «piece of pie dough»

Line a 9 or 10 - inch pie plate with the bottom piece of pie dough.

Set aside all the scraps and pieces of pie dough for finishing up the top lattice crust.

Not exact matches

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.

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.

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.

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

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.

Instead of rolling out the dough, I pressed it into each muffin cup and this worked well for me; I also pressed a piece of foil into each pie shell for par - baking purposes, so that the dough wouldn't puff up too much.

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

This pie is made with a lattice top but you can also top it with a whole piece of dough if in a hurry, just make sure you cut it on top to release the steam while baking.

When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.

Place the pie dough on a floured piece of parchment paper.

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.

In rolling out the pie crust, I find it easiest to roll the dough out between two pieces of parchment paper dusted with plenty of flour.

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.

Crust: Challenging to roll out; delicious flavor; nice crumble Filling: Challenging to peel plums; yummy combo of sweet and tart; pleasing texture Katie: Frustrated with dough and plums; practiced deep breathing; ate whole piece of pie

I kid you not, this soup is so thick and creamy, so tasty and crazy loaded with all sorts of yummy chunks of chicken and vegetables, you could almost turn it into a healthy chicken pot pie simply by covering it with a piece of dough and throwing it in the oven.

The crust is super simple, like any keto dough it's a bit difficult to roll out but as long as you roll it out between two pieces of parchment and use the parchment to flip it onto the top of the pies you'll be golden!

(I added a smaller heart - shaped piece of dough on top of each pie for decoration.)

Prepare the dough as instructed, dividing it into four to six pieces, depending on the size of the individual pot pie dishes you'll be using (they should each have a capacity of 1 to 1 1/4 cups).

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.