Sentences with phrase «covered in a pie crust»

Not exact matches

Cover the pie with crust shield (or baking paper or tin foil) and bake for 50 - 55 minutes in the middle of the oven.

Cover the pie with crust lid or plastic wrap and place in the freezer for 2 hours or in the refrigerator for 4 hours or overnight.

If crust edges are always coming out too dark, cover with strips of foil while baking or invest in a pie crust shield.

Southern Tomato Pie with Fried Onions from The View for Great Island is based on the classic Southern dish where thickly sliced ripe tomatoes are set into a single pie crust, covered in a slurry of mayo and grated cheese, and then baked into a bubbling cauldron of pure comfort.

It's made with pumpkin puree and pumpkin pie spice, a pumpkin cookie crust, and covered in rich chocolate.

Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

Use the back of a spoon to spread mixture around pie dish, until dish is covered in zucchini crust mixture.

Rotate trays in oven, reduce temperature to 350 °F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much.

Cover with other brie half Lay stuffed brie in center of pie crust, covering completely Place in center of greased cast iron baking sheet Pour remaining cranberry mustard mixture over crust covered brie.

Reduce oven temperature to 375 °F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer.

Using a 3/4» - diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish.

Most pie doughs make one 9» pie crust, I am looking to make a chicken pot pie in a 12» pie pan, will this cover for the bottom and top or should I double the recipe?

The crust may brown rather quickly depending on the heat in your oven, so if this happens, cover the edges with tin foil or a pie crust protector.

(I did try a competitors oil but it was gritty and tasted like the brown covering on fresh coconut...) I do enjoy your oil and use it daily either in a protein shake, as the base for my stir fries; in my homemade biscuits and muffins, in pie crusts:) and of course by the spoon.

Cover the pie completely with the top crust, pinch the edges of the bottom and top crusts together, and cut 3 to 4 thin steam vents in the center.

HIGHLIGHTS • Well - versed in the use of fondant and buttercream to provide a clean and smooth finish to cakes and cupcakes • Highly skilled in baking items such as cakes, macaroons, breads, cookies and pastry • Adept at aptly measuring and weighing ingredients such as flour to prepare batters, doughs and fillings • Competent in rolling, kneading, cutting and shaping dough and fondant to form sweet rolls, pie crusts, cake coverings and tarts

I made my one and only ever ~ oh, I can't remember what it's called now ~ a roast that is marinated in wine and then baked covered with pie crust.