Sentences with phrase «than a pie crust»

I prefer cobblers with a biscuit topping rather than the pie crust topping and this recipe from Southern Living looked perfect for my peach cobbler craving.

The dough will be stretchier than a pie crust.

We cut the carbs by swapping in a riced - cauliflower - and - panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying).

I personally enjoy it a lot more than a pie crust topping.

We cut the carbs by swapping in a riced - cauliflower - and - panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying).

And if people are expecting the same old same old beneath the lid, this will be a good surprise — the lid is so flaky, it's closer to a croissant than a pie crust, and the pancetta, beans, and greens make a perfect stew, one you'd enjoy even without a bronzed crust.

Not exact matches

Making Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at a time.

Quite easy to assemble, these Mini Pears Pie also give more crust to bite upon than the single crust pies.

Making pie crust is a lot easier than you might think.

I love how you made this a pie cake, rather than forgo the pie crust.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

It's much less work than a pie — no crust!

Our recipe uses prepared pie crust so you don't have to work any harder than you would for a casserole, but you still get that buttery, flaky pastry shell.

This is another gluten - free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan.

It was so successful that the next time I attempted pie crust was more than a decade later.

I love making galettes because they're quicker, simpler, and more freeform than making a traditional two crust fruit pie.

From creamy pot pie soup that's better than the crust - laden original, to the warm fall flavors of a cranberry, pecan and turkey salad, we've got 28 leftover turkey recipes to transform your holiday season.

And cut the pie crust slightly bigger than the pie pan and arrange it in the pan pressing the bottom and side.

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

This pumpkin dessert will still satisfy all your fall cravings with way less effort (and heat) than baking a pie with a fussy crust.

The crust is way easier than a traditional pie crust or shortbread and the filling comes together very quick as well.

Maybe I'm just spoiled, but I think homemade pie crust is so much better than frozen store bought crust!

Trim the edges of the crust to an even length of approximately 1 inch larger than the diameter of your pie plate.

I love the look of the crust braid on top and along the sides, I love having pie filling rather than icing between the cake layers because personally I'd rather eat all cake and no icing so I'm always trying to think of different things to fill a cake with, and I love how many cake / pie combo ideas this cake is giving me!

She actually preferred this to crack pie, and so did I. Here's why: I think that the pairing of a sweet filling with a traditional pie crust is better than the oat cookie crust of crack pie, which is a lot of sugar, to the point that it gets a bit cloying.

Nothing better than homemade pie crust!

Sabrina HoSang explains this new line of products — chicken, beef and turkey pot pies, as well as apple and cinnamon and western omelet fillings in a flaky pastry crust — were created to be more Americanized than the company's traditional Jamaican offerings.

She explains that this new line of products — chicken, beef and turkey pot pies, as well as apple cinnamon and western omelet fillings in a flaky pastry crust — were created to be more American than the company's traditional Jamaican offerings.

Roll up your pie crust making a circular dough about 18 ″ in diameter and about a little less than a 1/4 ″ inch thick.

I had such a hard time naming these tbh because they are much richer than a pudding and almost more «set» like a pie but yet not in a crust... but I think «pots» fits.

Today's crust was monumentally flakier than yesterday's, and in increasing my understanding of this new - to - me pie crust methodology, I am able to better formulate my ratio tables and projected monthly ingredient cost sheets.

The reason for pressing into a pie pan, rather than rolling it out like a traditional crust, is because it just won't work without the gluten to bind the ingredients together.

(For folks having trouble with a soggy crust, investing in metal pie pans is well worth it... thanks to the KAF folks, I've learned that they bake much better than the glass pans I've always used!)

I usually don't like pie crust, either... but this really did taste much better than most crusts I've had in the past.

You can use ready - made or store bought pie crust to have this delicious dessert ready in less than 25 minutes.

This crust is very easy to work with and makes a bit more than is needed for a double crust pie — this is to accommodate any and all decorations your heart desires.

I'm a newbie to pie crusts so... better to ask than mess up dinner!

This is higher in calories than a regular pie crust, but lower carb and more nutritious.

Sometimes dessert doesn't get any better than fresh, summer fruit piled high in a tender pie crust.

It's much easier than rolling out a traditional pie crust and adds extra flavor.

I'm having a problem with much of the crust sticking to the pan because I have to bake the pie longer than the given time because the center is not cooked enough.

Note: The pie crusts take longer to brown than to bake the cookie.

No matter what you call it, you should absolutely make it because it is delicious and much easier than rolling out pie crust.

With no crust to roll out these bars are even easier than pecan pie!

I also used Trader Joe's frozen pie crust (much easier than making my own!)

I loved that it was so easy too, much quicker than rolling out pie crust!

The last time I visited, she'd made a pie crust that we all agreed was less than spectacular.

It's also easier than a from scratch pie crust.

Other than that, you just need the same coconut oil pie crust from the last time, about 20 minutes of prep work and 25 — 35 minutes in the oven.