This will be
a thick pie dough, press onto bottom of pie pan.
Not exact matches
Roll out the
dough on a floured work surface about 3 - 4 mm
thick and line the
pie pan.
Roll out the
pie dough to about 1 / 8 - inch
thick and lay out the round on the parchment - lined baking sheet.
Fold under the overhang of
dough to create a
thick edge around the
pie.
The most stressful part for me with
pie - making is rolling out the
dough, making sure it's not too thin or
thick and is large enough to cover the bottom and top of the
pie evenly.
The
dough should be about 1 / 8 - inch
thick and about 3 inches larger than the size of your inverted
pie pan.
On a lightly floured surface, roll 1 disk of
dough into a 11 to 12 - inch circle (about 1 / 8 - inch
thick), and place in a 9 - inch
pie plate.
Traditional Greek recipes for homemade
pies use homemade phyllo
dough or commercial «village»
dough (xoriatiko phyllo), which is a little bit
thicker than the usually paper thin phyllo and gives a more rustic touch.
Roll up your
pie crust making a circular
dough about 18 ″ in diameter and about a little less than a 1/4 ″ inch
thick.
Roll out the
dough on a lightly floured surface to about 1 / 8 - inch
thick then transfer to a 9 - inch deep dish
pie dish.
Unlike
pie crust (you don't want to work
pie crust too much) you want to continue to add flour to the
dough until it is
thick and smooth in texture.
Roll out one disk of
pie dough at a time to about 1 / 8th inch
thick.
Place the
pie at the lowest part of your oven and cook it at 170ºC until golden, in this way the bottom will have more hot as the
dough is
thicker.
Transfer the mixture to the lined
pie pan and use your hands to press the
dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch
thick.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple
pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream
pie chocolate banana
pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie
dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream
pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie
dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie
dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan
pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato
pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Roll out until the
dough is approximately 1 / 4 - inch
thick and large enough to fit your
pie pan.
Roll out
pie dough on a lightly floured work surface to a 13» round about ⅛»
thick.
Remove the crust
dough from the freezer and roll out into a large round disc, about 1/4 inch
thick and 5 - 6 inches wider than your
pie plate.
Step 6: Roll out the
dough, flipping and rotating it frequently until it is wide enough to fit into your
pie pan and about 1/4 inch
thick.
Get the
dough out after it has chilled and roll it out on a floured surface until it is about 1/4 inch
thick, round and wider than the
pie tin / dish.
I kid you not, this soup is so
thick and creamy, so tasty and crazy loaded with all sorts of yummy chunks of chicken and vegetables, you could almost turn it into a healthy chicken pot
pie simply by covering it with a piece of
dough and throwing it in the oven.
J rolled out the
dough for us making it quite
thick (well we don't want it to crack with the heat of a mug on it) and then using a circular cutter (I have a set for
pie making) we cut out 3 circles (one for us to keep).