Gather dough scraps into a ball and set aside
with other pieces of dough; keep covered in plastic.
Repeat
with the other pieces of dough.
Repeat
with the other piece of dough.
Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat
with the other piece of dough, and place in oven.
Not exact matches
Working
with one
piece of dough at a time (and leaving the
others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.
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.
Repeat this process
with the
other two
pieces of dough.
Brush the edges
with a little water and place the spare
pieces of dough on top
of the
other two
pieces of dough and carefully press together, sealing up the edges.
Working
with 1
piece of dough at a time and keeping
other pieces covered in plastic wrap (it's important to keep the
dough covered while you work because it dries out very easily), press your thumb into cut side
of dough to flatten.
c. Working
with 1
piece of dough at a time and keeping
other pieces covered in plastic wrap (it's important to keep the
dough covered while you work because it dries out very easily), press your thumb into cut side
of dough to flatten.
Place the
dough on the parchment paper
with the
other piece of parchment paper on top Roll out the
dough 1/8 inch in thickness Peel
of top layer
of wax paper.
Working
with one
piece of dough at a time (and leaving the
others in the refrigerator), roll the pastry a little larger than the diameter
of the pie dish.