A sweet potato pie typically takes about 60 minutes baked at 350 degrees, and this dough does very well at that temperature with no need to cover
the edges during baking.
This will create a «crust» around
the edge during baking.
Not exact matches
During the
baking process, the dough becomes soft and expands to the full
edges of the pan.
It is important to create a 90 degrees angle between the sides and the base so that the
edges remain high and will not shrink
during baking.
Take care that the pastry doesn't tear around the
edge of the tart or the juices will escape
during baking.
Note: It is important to
bake these cookies until the
edges are brown, especially if you are going to frost them with royal icing as you do not want the icing to soften the cookies
during storing.
Bake until puffed and
edges are golden, 15 to 20 minutes, rotating sheets once
during baking.
Brush the entire dough with the egg wash and line the bottom inside
edges with large butter knives to hold up the sides
during baking.
Optional step:
During last 5 minutes of the sweet potato
baking in the oven, place corn tortillas on oven rack until
edges are browned, careful not to burn!
When the dough is properly sliced and rolled (start with a long
edge), none of the pinwheels fall over
during baking.
I
baked it about 65 - 70 minutes and
during the last 5 - 10 minutes I set the oven to 320 * to keep the
edges from burning.
Stir the coconut once or twice
during the
baking process (the coconut on the outside
edges toast quicker than the center, so stirring the coconut helps it to brown evenly).
Since this pie crust is precooked and
bakes again I suggest you cover the
edges of the crust
during baking.