Place the pie shell on a rimmed baking sheet lined with foil.
Place the pie shell on a baking sheet and add the roasted vegetables.
Not exact matches
assemble: •
place pecans in the par baked
pie shell • pour filling into the
pie shell.
Place strawberries in the
pie shell and very carefully, using a spoon, pour Jell - O liquid over strawberries and into the
pie shell.
Whisk until well blended and
place the filling in the cooled
pie shell.
Place diced rhubarb into
pie shell.
Place filled
pie shell in freezer.
Pour the mixture into the prepared
pie shell and
place on a large baking pan to catch any spills.
Pour into unbaked
pie shell and bake for 30 minutes,
place a piece of aluminum foil over the
pie then bake for another 15 - 20 minutes.
Chill the
shell for 30 minutes, then line the
shell with parchment and
pie weights and
place in the oven.
Pour egg mixture into
pie shell and carefully
place quiche onto a baking sheet and put the sheet onto a shelf in the lower third of the oven.
Rolled out the dough, cut out circles and
placed carefully into muffin tin and baked to make tart
shells for fruit tarts or mini
pies.
Retrieve the
pie shell from the freezer and
place on a baking sheet.
Line the
pie shell with aluminum foil and
place metal
pie weights into area and bake for 40 minutes until completely golden all over.
Place the
pie plate on a baking sheet, then fill the
shell with the maple filling.