Sentences with phrase «line pie pan»

Line the pie pan with the dough to form a crust.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

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.

Not exact matches

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

Line the bottom of the pie pan with a circle of foil and then fill with beans, or use pie weights if you have them.

Line the dough with parchment paper that has been cut to fit inside the dough and fill the pie pan with dried beans or uncooked rice.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Line a 9 - inch pie pan with one pie crust, trimming sides if necessary.

Roll out half the pastry and line a 9 - inch pie pan.

Line each tart pan with a square of foil, then fill with a single layer of pie weights (or dried beans).

Center a rack in the oven and preheat the oven to 400 degrees F. Butter a 9 - inch pie pan (regular or deep - dish) and place it on a baking sheet lined with parchment or a silicone mat.

Lightly grease a 6 - inch spring form pan with coconut oil (or line a pie plate with parchment paper).

Assembling the pie: Pour the cherries, including the liquid, into the pie pan lined with the bottom crust.

Pour the quiche mixture into a lightly greased, parchment paper - lined 9 - inch pie pan.

Pour into the crust lined pie or tart pans.

Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans.

Line the bottom of a greased 9 - inch deep - dish pie dish or other 2 - quart pan with one - third of the tortillas.

Line the bottom of an 8 - inch springform pan (or a standard pie plate or loaf pan) with parchment paper.

Line a 10 - inch pie pan or a 9 - inch deep dish pie pan with the dough.

While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

Line a 9 ″ pie plate (or square baking pan) with parchment paper.

Line a 9» pie pan with pastry.

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.

Place the crust mixture in an 20cm / 8in spring - form pan (or a pie plate lined with cling film), press firmly, making sure that the edges are well packed and that the base is even.

Place pie pan on a foil - lined rimmed baking sheet (juices may bubble over — this is what the foil is for).

Line the bottom of a 10 - inch pie plate or a quarter sheet pan with parchment paper.

Transfer your crust to a pie pan and press it firmly and evenly to line the pan.

I often make pie dough and will line a tart pan and freeze, this tart is delicious, no animal products were used in making it but you can easily adapt using cream for the ganache and whipped cream to top it.

Place in pie crust lined tart pan.

Butter a 9 - inch pie pan (I use a Pyrex pan) and place it on a baking sheet lined with parchment paper or a silicone baking mat.