Sentences with phrase «pin over the dough»

Run your floured rolling pin over the dough a few times to smooth it out.

Not exact matches

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

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.

Sprinkle flour over dough and rolling pin.

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

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

With the help of the rolling pin, transfer the dough over the greased tart pan.

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 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.

Press together by rolling over the dough with a rolling pin.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Gently roll over the top with a rolling pin to make the doughs stick to one another.

Using a rolling pin, roll out your dough making sure you do not roll over the edges.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

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

Sprinkle the sesame seeds and poppy seeds, along with some sea salt, evenly across the dough and roll over the seeds one more time with your rolling pin to push the seeds into the dough.

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

Sweep the rolling pin over the top of the tartlet pan to crimp the excess dough, then prick the bottom of the dough with a fork.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Dust lightly with the flour and fold the dough back over itself several times, rolling with the pin each time.

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.

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.....?

Sprinkle the sugar / cinnamon mixture evenly over the butter, then gently press into the dough using a rolling pin.

Roll the dough onto your rolling - pin and unfurl over your dish.

Place an additional sheet of parchment paper over top of the dough and roll out with a rolling pin until you get the desired diameter for your pie plate.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

Run a rolling pin over the top of the pan to trim the dough.

Rub a rolling pin with flour and, on a flat surface lightly sprinkled with flour, roll the dough quickly into an approximately 9 - by -13-inch rectangle 5 Spread 4 or 5 tablespoons jam over the surface of the dough, leaving a 1 - inch border on all sides.