If the center still seems gooey but
the top edges of the crust are starting to get dark, take it out.
Not exact matches
Slit the
crust in three places and crimp the
edges of the
top and bottom
crusts together with a fork.
There will be a delicious crispy, cheese «
crust» on the
top and along the
edges of the spoon bread that make it irresistible from sampling right out
of the oven.
Be sure to leave about 1/2 inch
of pie
crust past the
edge of the jar if you plan to put a
top crust on your pie.
Starting from the outside
of the tart
crust, I layer the slices in a circle around the
edge on
top of the pastry cream filling.
Spread the sauce on the pizza
crust, add your
toppings, and bake in the pre-heated oven for about 10 minutes, or until the
edges have lightly browned and the middle
of the pizza is cooked all the way through.
On a 14 inch square piece
of parchment paper, flour the
top of the first piece
of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the
edge to create a
crust.
Brush the
top edges of the pie
crust with an eggwash made from 1 large egg (beaten), a tablespoon
of water and a tablespoon
of melted butter.
Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry
crust until it almost reached the
top of the
edges (I used a narrow rectangular tart pan).
Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom
crust half - way with apples / Sprinkle with some
of the sugar and cinnamon / Continue to fill with apples creating a mound on
top / Sprinkle with the rest
of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second
crust, pinching the
edges and cutting some slits in the
top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.
5) Before adding the
top of the
crust, dip your fingers in a tiny bit
of water, and run them along the
edge of the bottom
crust.
Bring the hanging
edges of the bottom
crust up and over the
top crust, rolling and squeezing them together, then crimping decoratively.
Fold a layer
of the
crust under at the
top of the pie dish and pinch to create the
edge of your pie
crust.
Spread Laughing Cow wedges evenly across the
top surface
of the pizza
crust, leaving at least a 1/2 inch
edge around the outside.
Spread pizza sauce evenly across the
top surface
of the pizza
crust, leaving at least a 1/2 inch
edge around the outside.
Set aside 2 tablespoons
of the dressing for
topping and spread the rest evenly across the
top surface
of the pizza
crust, leaving at least a 1/2 inch
edge around the outside.
Crimp the
edges of the
crust and cut vents in the
top to allow steam to escape.
Brush the rim
of the
crust with the egg wash, place the other piece
of dough on
top, trim to 1/2 inch over
edge of pan, and crimp the
edges with a fork or your fingers.
Take
crust out
of the oven and add marinara and other
toppings and bake for another 7 minutes at 475 F. and until
edges of the
crust are lightly browned.
Cover filling with remaining pastry; crimp
edges of bottom and
top crust together to seal.
Even a
crust that was clumsily pressed into the pan by unsure hand ends up with pretty, crimped
edges (and a dusting
of powdered sugar on
top can also hide a multitude
of imperfections).
When the pizza dough is set, remove the foil and scatter the tomatoes on
top of the dough, leaving the
edge of the
crust exposed.
Trim excess dough, crimp
edges of pie and cut some vents in
top crust.
Arrange peaches and plums on
top of your
crust leaving 2 inches from the
edge.
Gently remove the
top sheet
of parchment paper and gently pat down the
edges of the
crust so that they stick to the
edge of your pie pan.
After about 1 to 2 minutes, when the cheese has melted slightly, arrange 4 slices
of the cooked bacon slices on
top, around the outer
edge of the pizza
crust.
Place the cookie dough in
top of the Oreo
crust, and carefully press out towards to
edges of the pie plate.
Fold
edge of top crust underneath
edge of bottom
crust and press together to seal.
Add apples, potatoes, and sausage; once your
toppings are on, whip up 1 egg and brush along the outer
edges of the
crust - this will give it a beautiful, shiny texture.
Place second
crust on
top of filling and press
edges of crusts together to seal, crimping as desired.
Fold the
edges of the
top crust under the bottom
crust and then seal by pressing them together with your fingers.
Place
top crust on pie, crimp
edges and make a couple
of slits in
crust for steam vents.
Place the
top crust over the pie filling and pinch the ends around the
edge of the pie, removing any excess
crust.
We tried the
crust for the first time (made it ahead
of time, froze it; later in the week pulled it out,
topped it, baked it), and pizza came out excellent though the
crust was a bit dry (like the
crust edges were stick in your throat dry)-- any suggestions?
- Place 2nd piece
of parchment paper on
top of dough and roll out with pin until the
crust touches the
edge of the paper on all four sides (or close to it)- Remove
top parchment paper (save it for next time)- Use your finger to push a
crust up around the dough and round it out a bit - Apply sauce and
toppings.
Cover the pie completely with the
top crust, pinch the
edges of the bottom and
top crusts together, and cut 3 to 4 thin steam vents in the center.
Roll the
edge of the bottom
crust up over the
top and pinch together to seal.
With the remaining pastry, pat to form the side
crust nearly to the
top edge of the pan, overlapping slightly the cooked pastry.
With the remaining pastry, pat it to form a side
crust nearly to the
top edge of pan, overlapping slightly the cooked pastry.
9 To finish the
crust, fold the
top edges of the piecrust up, enclosing and covering the strips and just touching the berries.