Sentences with phrase «around pie edge»

With the help of a flat measuring cup or a flat glass, or ramekin, press some of the crust against the edges of the pie dish leaving about 1/4» all around pie edge.

Not exact matches

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

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Pipe a dam around the edge of the bottom layer of cake and fill the center with about half of the cranberry apple pie filling.

Create an even edge for the dough around the lip of the pie pan.

Slice half a banana on an angle, place on top of pie leaving a border around the edge, top with half the whipped coconut cream and smooth to cover slices.

Using a brush, put some egg wash around the edges to help seal the pie shut.

Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.

Fold under the overhang of dough to create a thick edge around the pie.

While still slightly warm, go around the edges with a butter knife to make sure the pies aren't sticking to the muffin tin.

Transfer to the pie pan and press around the edges to secure the dough into the pan.

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

Pipe whipped cream around edge of pie.

Bake empty pie shell in preheated oven on center rack until golden brown around edges (10 -14 minutes).

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.

Bake pie until filling top is browned and puffed around the edges, about 45 - 55 minutes.

For this cherry cheesecake dip you'll add 1/2 cherry pie filling to the top and graham cracker crumbs around the edges.

** Tip: Place some tinfoil or a pie crust shield around the edges of our pie so that the crust doesn't burn!

Using a fork, make little fork marks (or claw marks, as I like to call them) around the edges, then flip the pie and do the same on the other side.

Press your fingers around the edges of the pies to seal the tops and bottoms together.

Repeat around the circumference of the pie to create a crimped edge.

Moisten the edges of the pie crust by dipping your fingers in a little cold water and spreading it around the dough round.

Cut off any excess from the strips and pinch together the top and bottom pie dough between your thumb and forefinger to make a sealed edge around the rim.

Arrange the braids, egg wash down, around the edge of the pie, overlapping the scalloped edge and the woven lattice.

After all the pies are sandwiched, go around the edges with the tines of a fork.

Arrange banana slices around top edge of pie.

Bake pie until filling is puffed around edges and set in center, about 45 minutes.

Wrap a few 3 - inch - wide strips of aluminum foil around the edge of the pie crust (keeping the edges of the foil from touching the filling) to prevent the crust from overbrowning.

Arrange the banana slices around the edges of the pie.

Arrange whole cookies around outside edge of pie; sprinkle top of pie with remaining 1/4 cup marshmallows and 5 crushed candies.

Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25 — 30 minutes.

Reminders of that other icon, pecan pie, turn up as chopped bits of candied pecans around the edge of the filling.

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

Bake for 1 hour 15 minutes to 1 hour 20 minutes, until the pie is set around the edges.

Place a pie shield or strips of foil around edges before baking.

Fill the pie circles with a tablespoon of peach filling, brush water around the edge and carefully fold the circle in half.

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.

Bake pie until curd is set around the edges (filling should still wobble when dish is jiggled; it will continue to set as it cools), 15 − 20 minutes.

Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).

Bake pot pie until crust is golden brown and filling is bubbling around the edges, 12 — 15 minutes.

Bake pie until phyllo is golden brown and slightly darker around the edges, 50 — 65 minutes.

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.

Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50 — 60 minutes.

Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer.

Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15 — 20 minutes.

Just tuck this filling into a pie crust (like this gluten free one or this traditional one), sprinkle with the crumble topping, and bake at 350 degrees for 50 - 60 minutes, or until the crust is golden around the edges and the filling is bubbling.

For a single - crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around.

Tuck the overhanging edge under itself all the way around the pie.

Drizzle the pie with caramel sauce, dollop or pipe whipped cream around the edges, sprinkle with chopped pecans, and place halved or crushed cookies on the top.

Use a ramekin or baking dish to outline the top of the chicken pie and cut around edges.