Firmly
press the edges of the dough against the sides of the baking dish or cast - iron skillet.
Press edges of dough together.
Working your way around the circumference,
press edges of dough together to seal.
Use the tines of a fork to
press edges of dough to seal.
Press edges of dough again firmly together with tines of a fork.
Press edges of dough to seal, enclosing butter.
Not exact matches
«Fold overhang under, and crimp
edges: With thumb and index finger
of one hand, gently
press dough against index finger
of other hand.
Press the
edges of the two layers
of dough together and fold them over to seal.
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.
Be careful not to
press too hard around the
edges, and keep the corners even as you roll out the
dough by squaring them with the side
of the rolling pin or your hands.
Fold long sides
of dough over filling;
press edges to seal.
Fold the bottom
edge up to the longitudinal center line
of the
dough and
press or pinch it down to seal it in place.
Press the
dough so that the
edges stick to the outside
of the pan.
This takes a bit
of effort, but keep
pressing the
dough into the pan while fixing the
edges of the
dough.
Wrap the
dough around the top
edges of the pan, and then
press the
dough into the pan.
Beginning in the center
of the ball and working your way to the
edges, use your fingertips and palms to gently
press the
dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.
Press dough onto bottom and up sides
of prepared dish; crimp
edges decoratively.
A buttery
dough with just a bit
of sugar gets
pressed into the bottom
of a 9 - inch square pan, then baked until the
edges brown and pull away from the pan, about 15 minutes.
Seal the
edges of the
dough carefully,
pressing them together and rolling them slightly.
Measure out 2 tbsp
of dough and form into a circle on the baking sheet, then gently using your fingers or the back
of a tablespoon, create the thumbprint in the center - I had to reform the outsides
of the cookie after making the thumbprint, as the
edges may crack slightly when you're
pressing the center - just squeeze them back together!
Try to
press the
edges together and seal with the bottom portion
of dough if possible.
Place a small triangle
of dough in each muffin cup, lightly
pressing down to bottom
of cup but leaving a little hanging over the
edges.
Press Dough around Filling to remove any air, making sure no Filling leaks out
of edges.
Gather the outsides
of the biscuit
dough all the way around the biscuit and bring those
edges up to the middle and
press them into the middle to seal.
Drop large dollops
of dough over the bottom
of the pan then use your hands to evenly
press into the bottom and fill the pan to the
edges.
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.
Lightly
press against the
edges of the
dough and cut between each to make individual ravioli.
Place the circles
of dough over the filled ramekins and
press down to seal, making sure to pull the
dough over the
edge of the ramekin.
Press 1 piece
of dough into each pan,
pressing to the
edge and stretching about 1 1/2 inches up the sides.
Fit each circle
of dough into the tart pans,
press onto bottom and sides and trim
edges.
Gently fold the
edges of the
dough over the blueberries, overlapping the
dough slightly and gently
pressing it together to create folds.
Fit the
dough into a tartlet ring,
pressing it into the fluted
edges and cutting the top level with the
edges of the pan.
Press the paper into the
edges of the
dough.
Fold the excess
dough under itself and use the tines
of a fork to
press the
dough against the
edge of the ramekins.
Brush the
edges with a little water and place the spare pieces
of dough on top
of the other two pieces
of dough and carefully
press together, sealing up the
edges.
Press one
of the rounds
of dough into the bottom
of the pan,
pressing it out towards the
edges the best you can.
Many pastry chefs opt to mark the
dough itself after each turn, by
pressing a knuckle into the soft
edge of the
dough, one knuckle per turn.
Top with second length
of dough;
press around each mound to seal, then
press outward toward
edges, pushing out any air pockets.
Cover with the rest
of the
dough sheets and
press around the
edges with a fork.
Spread the
dough evenly with your fingers,
pressing the
dough into the
edges of the pan.
Place the cookie
dough in top
of the Oreo crust, and carefully
press out towards to
edges of the pie plate.
Lightly grease a pie plate, and then
press the crust
dough into the
edges of the pie.
Press the
edges of the two
dough circles together firmly to seal.
Transfer to tart pan; lift up
edges and let
dough slump down into pan, then gently
press into
edge of pan.
Press it evenly into the bottom
of a pan with a spatula,
pressing down at the
edges so
dough does nt form a rim after baking.
Fold
dough over the mound
of meat and
press the
edges together.
Top with 3 tablespoons
of shredded cheese; fold
dough over filling and
press edges together with a fork to seal.
Crimp
edges by
pressing the pointer finger
of one hand against the
edge of the
dough from the inside
of the dish while gently
pressing with two knuckles
of the other hand from the outside.
Take a Cannoli tube and wrap a circle
of dough around it, lightly
pressing the
edges together in the center and fanning out the
edges on the ends.
Crimping
Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the out
Edges: To crimp
edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the out
edges of pie,
press the pointer finger
of one hand against the
edge of the
dough from the inside
of the dish while gently
pressing with two knuckles
of the other hand from the outside.