Crispy
bits in the pie plate are a reality when baking a quiche — at least in my world — so I have chosen to keep them in.
Not exact matches
Preheat the oven to 220 C / 425 F. Transfer dough from the refrigerator, roll it out more if necessary and cut circles a little
bit larger
in size than
pie plates.
If you know the filling is going to take a while to bake, try making the crust a
bit thicker — and don't bake
in a glass
pie plate.
Also, I periodically add a little
bit of cooking spray to my fingers and a wiped spatula when cutting / placing
in my
pie plate.
I search for them
in thrift stores because Mr. Neighbor rarely remembers to return my
pie plates, be he is ever so grateful for a
bit of
pie!