Sentences with phrase «rolling pie dough»

My grandma makes rolling pie dough seem like the easiest thing in the world.

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

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.

Roll the pie dough out on a lightly floured surface, cut into four squares.

The last step is to roll the pie dough out.

On a lightly floured work surface, roll pie dough out to 1 / 8 - inch thickness and line a 9 - inch pie dish, allowing excess to drape over edge.

Flip your rolled pie dough into the prepared pie dish, and remove the parchment paper that was on the bottom (but is now on top).

Not exact matches

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There are tips for making dough and rolling it; ideas for decorative pie tops; and quick and easy alternatives to pastry dough.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Are you not a lover of making pie dough and rolling it out?

Carefully lift the wax paper with rolled dough and flip into pie pan.

Repeat the dough rolling process and carefully place second crust on top of filled pie dough.

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

Step 5: Roll dough out into a circle and cut with a pizza cutter like a pie.

Roll out chilled pie dough to 1/8 inch thickness.

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

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

I use this pastry dough for pizzas, cheese sticks, calzones, cinnamon rolls, pies, bagels and could...

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Place the pie pan upside down so it fits just inside the edges of the rolled out dough.

Roll out one disc of dough to about 1/8 inch thickness and wide enough to cover the bottom of the pie dish.

On a lightly floured surface, roll out the pie crust dough to an 11 - inch circle.

I named it a tart because I used a tart pan, but it technically is a pie dough, rolled into a tart pan.

Wanted to try my hand at making some, couldn't even find the premade tart shells so I am going to roll out pie dough lol This sounds closer to what our Mom used to make Thanks for sharing!

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Roll out the dough to a few inches larger than your pie plate (about 12 ″ for a 9 ″ pie plate).

On a floured surface, roll out pie dough to a 12 ″ diameter.

To line your pie plate, roll out dough on baking paper or a pastry cloth dusted with a tiny bit of spelt flour.

I rolled the ball of dough between two sheets of wax paper and peeled the top one off, then transferred the «pie» to a greased cookie sheet upside down and carefully peeled the other sheet off.

1/2 cup unsweetened pumpkin puree 2 tablespoons packed brown sugar 1/4 teaspoon pumpkin pie spice flour, for rolling out the dough one recipe for pie crust (or 1 package pre-made pie crust)

On a floured surface, roll out one disc of pie dough to a 12 - inch diameter and fit it in the pan.

Roll out the pie dough, and fit it in the pan.

This works well for rolling out pie dough too!

On a floured surface, roll the remaining disc of pie dough to a 12 - inch diameter.

Roll out the dough on a baking paper or cloth (flour the cloth first), this will make it easier to flip the rolled out dough onto the pie dish.

On a lightly floured surface, roll out the pie dough to 1 / 4 - inch.

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

I hope you try this method and it helps keep your future whole wheat pie crusts together while trying to get the rolled out dough into the pie pan!!!

Roll out pie crust dough and place it in a 10 - inch pie pan.

Roll the dough loosely around the rolling pin and unroll it into a pie plate, leaving at least 1 - inch overhang.

There are a few components, but three of them (the poached pears, the butterscotch, and the dough) can be made ahead of time and store beautifully, so that when pie day rolls around, you will be prepared and calm and ready to make the most beautiful, bad - ass pie of your life.

ABOUT THE SIMPLE PIZZA DOUGH: I will share my pizza recipe at some point, which involves a longer time of leavening and proofing, but for pies and rolls and other similar preparations like this, we use a quicker version that works wonders and is ready in 2 - 3 hours.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

Mini Pies Tips - Instead of rolling the dough; press with fingers into small pie foil tins.

Roll the dough on the rolling pin, and fit the pie crust in a pie plate.

Roll the dough out onto a lightly floured surface and layer it into a greased pie dish.