Not exact matches
** 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.
With the help of the rolling
pin, transfer the dough
over the greased
tart pan.
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.
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.