Sentences with phrase «if pie edges»

If pie edges are browning too fast, cover pie loosely with foil.

Not exact matches

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

Check the pie at around 30 minutes to see if the edges are getting too brown.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

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 using a pie pan, crimp edges.

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 using pie crust, and edges start to brown too much, simply cover with parchment paper or foil, making sure it doesn't rest upon your egg mixture (it can pull the cheese off the top if touching itIf using pie crust, and edges start to brown too much, simply cover with parchment paper or foil, making sure it doesn't rest upon your egg mixture (it can pull the cheese off the top if touching itif touching it).

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.

If desired, top pie with second crust and crimp edges together.

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

If you need to foil the edges of the pie - pull it out and do so - this way the edges wont get too dark and dry.

If there are any juices bubbling around the edge of the pie, carefully tip them into a jug and discard.

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)

yes, just do not prebake before putting pie together, and check at end (about 5 - 10 min before done) to see if too brown around edges, then cover that with foil to prevent a burnt or overdone edge.

If you want to use this for an 8 - 9 ″ pie that uses a filling that doesn't need to be baked, fill the crust with pie weights and bake at 375 ˚F for 10 - 15 minutes, or until the edges are slightly golden.

If the pie crust should brown before the pie is finished baking, cover the edges with aluminum foil to prevent further browning.

Pour over pie crust and cover edges with foil to prevent burning (not sure if this was a necessary step, but I did it anyways).

KITCHEN TIP: If your pie crust begins to brown, but your filling is not yet set, cover the edges loosely with foil to prevent overbrowning.

If it isn't already, fit the pie crust into a pie pan, crimping the edges as needed.

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 use dried beans or split peas to fill the pie (this supports the edges and keeps them from shrinking) you can not cook and eat them later.

If edges of pie start to brown too quickly, cover with foil.

May want to place a pie edge protector or make - shift foil ring if edges are getting too golden too soon.

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

Check the pie after 45 minutes and loosely tent the edges with strips of foil if they seem to be getting too dark.

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

Reduce oven temperature to 375 °F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer.

If crust is browning too fast, cover the pie edges with foil and continue baking.

If using a pie pan, crimp the edges as shown in the photo.

Place pie dish on a foil - lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2 — 1 3/4 hours.

If they're too close to the edge, the pie juices will bubble up and prevent the edges from browning.

Scoop the mixture into a 7» spring - form pan (if you don't have a spring - form pan, use a pie plate lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is even throughout.

Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55 — 65 minutes.

(If making a double - crusted pie, tuck both the top and bottom crust edges together under the bottom crust.)

The crust may brown rather quickly depending on the heat in your oven, so if this happens, cover the edges with tin foil or a pie crust protector.

And here is another video on more fancy edges if you'd like to kick it up a notch when you follow this pie crust recipe.

If there are any juices bubbling around the edge of the pie, carefully tip them into a jug and discard.

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

Check the pie after 20 minutes and if the crust edges are getting dark cover them with foil.

If the pie crust is getting too dark, cover the edges with tin foil.

If you have a pie dish, I would recommend using that as it will give the crust some texture and design around the edges.

If Montmorency tart cherry juices have overflowed, you may want to take a toothpick and run it along the edges of the tart pans to loosen pies while still luke warm.

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

4 Crimp the edges (if using a pie plate) and place in the refrigerator to chill for 30 minutes.