Sentences with phrase «if edge of crust»

If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning.

Not exact matches

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.

If you fear the crust will brown to quickly, cover edges with foil, but remove for the last 10 minutes of baking.

If you eat the filling and leave the thick edge of your pie crust on the plate, you're making your pie crust wrong.

If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.

Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

If the crust is browning too fast, you can use a strip of foil to cover the edges of the pie while it finishes baking.

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

Check on crust after 20 - 30 minutes and cover edges of crust with foil if they are getting too brown.

If crust edges are always coming out too dark, cover with strips of foil while baking or invest in a pie crust shield.

1 (9 - inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)

Be sure to check after 40 minutes of baking and cover the crust edges with foil if they are getting dark.

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4 - inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

If you want, fold the edges of the flatbreads into pleats to create a thicker crust.

If desired, roll thin long pieces of the dough to create a «pie crust» around the edges of the dish.

Place the rice on a piece of parchment paper, wet your hands and shape the rice into the shape of a pizza or if you're feeling adventurous you can form it into a rectangle, or square even, just make sure the crust isn't to thin and the edges a little thicker.

(If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).

Wrap the edges of the pizza over the center (it helps if you carefully lift the edges up along with the parchment paper underneath) to form a crust.

if you want a cleaner look, you can always trim the edges of the crust before folding it in.

(But if you'd like to brown it slightly, rub some coconut oil or nondairy butter around the edges of the crust when there are 10 minutes to go, but watch carefully because you don't want it to burn.)

If you use brown sugar instead of caster, you can get this lovely caramel taste and crust on the edges of cupcakes!

(If you desire, you can keep the edges of the crust a little higher than the rest to create a pie edge look).

If you can't comprehend not having a golden potato crust with filling bubbling up around the edges, I recommend going for individual - sized ramekins, which will bake up in a fraction of the time.

(If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).