Sentences with phrase «prick crust»

Prick the crust all over with a fork and freeze for at least 30 minutes, preferably longer, before baking.

Prick crust all over with a fork before baking.

Prick crust a few times with a fork.

Generously prick each crust with fork.

When chilled, prick the crust with a fork several times, place the tart pan onto a baking tray, and slide it into the oven.

Prick crust with a fork before baking.

Prick the crust bottoms all over with tines of a fork.

Prick the crust all over with a fork.

When you've worked your way all around the pie, the last thing to do is prick the crust all over the bottom and sides with a fork, and then chill it for at least an hour before baking, which helps the crust keep its shape in the oven.

Prick the crust with the tines of a fork 9 times to allow steam to escape.

(Or, generously prick the crust, bottom, and sides, with a fork.)

Prick the crust lightly with a fork and pre-bake for 10 minutes.

Prick the crust with a fork several times.

Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.

Prick crust generously with fork.

Prick the crust all over with a fork and bake for 10 minutes.

Line the bottom crust of your pie plate with one of the crusts, prick the crust with a fork, and add the filling.

Not exact matches

Prick the prepared crust in several places with a fork.

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising.

Alternatively, prick refrigerated crust with a fork and bake approx 12 mins until golden.

Place second crust over the top of the pie and prick with a fork.

Remove the gluten - free crust from freezer and prick bottom a few times with a fork.

Prick the frozen tart shells with a fork, place in the oven and bake for about 15 - 20 minutes, or until the tart crust is golden brown.

Prick bottom of crust with fork.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).

If crust puffs up in the oven, prick with a fork and continue baking.

Remove the fully chilled dough from the freezer and prick the bottom and sides of the crust with a fork to prevent puffing during baking.

Prick the bottom of the crust with the tines of a fork all over.

If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

Prick the bottom of the crust all over with a fork.

Use a fork to prick several holes in the bottom of the crust.

Prick the bottom of the dough a few times with a fork, then freeze the crust until solid, 15 - 20 minutes while you preheat the oven.

Gently prick the bottom of the crust with the tines of a fork.

Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.

Prick the bottom and sides of the crust with a fork.

Place bottom crust into pie plate, prick the bottom a few times with a fork.

Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes.

Prick bottom and sides of crust with fork.

Use a fork to prick the dough all over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.

If you do decide to make these bars using a shortbread crust, I would suggest pricking it all over with a fork to prevent it from inflating and bake it for 5 - 10 minutes before pouring the filling over.

Prick the bottom of the pastry crust with a fork.

Prick holes all over crust surface with a fork to prevent crust from bubbling up.

If the crust puffs up during baking, gently press it down with the back of a fork and prick it a few times.

This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking.

Use the tines of a fork to prick holes in the bottom of the crust, then place in the freezer for 10 to 15 minutes.

Prick the bottom of each crust with a fork, line with a circle of parchment or aluminum foil, and fill to the top with pie weights or dried beans.