Sentences with phrase «transferring pie dough»

It makes transferring pie dough from the board to the pan super easy.

It's actually super easy — Jules Shepard shows you how to transfer the pie dough with one of her favorite baking tools: a pie bag!

Transfer the pie dough to a lightly - floured pastry board or cutting board.

Not exact matches

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.

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

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.

Transfer dough to an 9 inch or 10 inch pie pan and gently press to the bottom of your dish, being careful to not break up any butter clumps in the dough.

Transfer the dough to a 9 - inch pie plate.

Wrap dough lightly around rolling pin and transfer to a 9» pie pan.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

Roll out dough on a floured surface and transfer to 9 - inch deep - dish pie pan.

Transfer the dough to a deep dish 9 - inch pie plate.

If you roll the gluten - free dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first.

Transfer to the pie pan and press around the edges to secure the dough into the pan.

Cut dough into 8 pie - shaped pieces (or use a 1-1/2 inch to 2 inch round cookie cutter to cut out scones) and transfer to a baking sheet.

Transfer dough to 9 - inch glass pie dish.

Transfer the dough crust into a pie dish and crimp the edges as desired.

Transfer the chilled, rolled - out pie dough to a pie plate.

Remove the pie pan and transfer the dough to a large cutting board or rimless cookie sheet and chill until firm, about 15 minutes.

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.

Preheat the oven to 220 C / 425 F. Transfer dough from the refrigerator, roll it out more if necessary and cut circles a little bit larger in size than pie plates.

Transfer the dough to a 9 - inch pie plate, trim off the excess, tuck the edges under, then flute the edges.

Wrap dough lightly around rolling pin and transfer to a 9 - inch pie pan.

Roll dough on lightly floured surface into 13 - inch circle and transfer to 9 - inch pie pan, preferably glass.

Transfer the dough onto a 9 - inch pie plate and gently ease the crust into the plate, avoiding to stretch it.

Transfer dough to a 9 - inch pie pan and press dough into pan.

Transfer the chilled, rolled - out pie dough to a pie plate and crimp the edges.

Drape dough over a deep dish 9 - inch pie pan, and transfer to refrigerator to chill.

Carefully wrap the pie dough around a rolling pin and transfer to a pie pan, gently press the down, without stretching, so it is touching the entire pan and not just hanging from the sides.

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.

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

Transfer the dough to the pie dish and spread out in an even layer.

Fold dough in half and transfer to a glass 9» pie dish.

Transfer dough to a 9» pie dish and allow dough to slump down into dish, leaving about 2» overhang.

Carefully transfer dough round to pie dish.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer uncut round of dough to a 9» pie dish.

Transfer a round of dough to pie dish; lift up edges to allow dough to slump down into dish.

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Transfer to a 9» pie dish, allowing dough to slump down into dish.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9» pie dish.

Scrape in plum filling along with any accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.

Transfer the rolled dough to your pie pan and form a crust.

I find resting my pie crust dough really increases its flexibility and makes it easier to transfer to the pie plate.

Remove top sheet of wax paper and quickly transfer crust dough to pie plate by inverting crust on wax paper over pie plate.

Roll out dough into a 13 - inch round on a floured surface with a floured rolling pin, and transfer to a pie plate.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

While you are rolling out the dough, the parchment paper may slide around; however, the parchment paper makes for a very easy transfer into the pie plate.