Sentences with phrase «edges of pie crust»

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

Protect your crust from burning by covering up the edges of your pie crust with a pie crust protector or aluminum foil.

Flute the edges of the pie crust using the forefinger of one hand and the thumb and forefinger of the other.

Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.

Crimping the edges of a pie crust makes it look pretty, but there's another, more functional reason our grandmas did this for all their pies.

Spoon the finished meringue over your pie, being sure to seal the meringue up to the edges of the pie crust.

Crimp the edges of your pie crust with your fingers.

Gently fold edges of pie crust over outer edge of apple filling to form a thick crust.

Cover the edges of the pie crust with foil or a pie shield to prevent over browning.

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

Brush the top edges of the pie crust with an eggwash made from 1 large egg (beaten), a tablespoon of water and a tablespoon of melted butter.

In these photos, you'll notice that the edges of my pie crust «fell and sagged».

Tip: cover the edges of the pie crust with strips of foil before baking.

If you eat the filling and leave the thick edge of your pie crust on the plate, you're making your pie crust wrong.

Fold a layer of the crust under at the top of the pie dish and pinch to create the edge of your pie crust.

Arrange apple slices in one layer to form a circle about 3 inches from edge of pie crust; fill in circle with more slices.

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.

I would recommend covering the edge of pie crust the entire 1 hour of baking the filling.

After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.

After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.

Not exact matches

Use an aluminum pie - crust - edge protector or small strips of aluminum foil to cover the edges of the pie.

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Be sure to leave about 1/2 inch of pie crust past the edge of the jar if you plan to put a top crust on your pie.

Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.

I like the methodical nature of making this pie: stirring together the pie crust, peeling the apples, fluting the edge, and knowing exactly what comes next.

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.

When baking a pie, I used to protect the crust from overbrowning by wrapping small strips of foil over the edges midway through baking.

What a relief to learn Rose Levy Berenbaum's why - didn «t - I - think - of - it foolproof method for keeping pie crust edges from getting too brown.

Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

If the crust is browning too fast, you can use a strip of foil to cover the edges of the pie while it finishes baking.

There's obviously still the pie crust anxiety that I've totally gotten over, but there's no pressure of crimped edges and pie dishes.

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

Trim the edges of the crust to an even length of approximately 1 inch larger than the diameter of your pie plate.

Pipe the bottom of the pie in the bottom of the pan, and then drizzle crowded mounds on the edges in order to create a crust - like shape.

Note: you may knead the rest of the dough to use for any design to edge the pie crust.

My pie crust was pretty hard, and the edges of the crust burned a bit with the extra cooking required.

1 (9 - inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)

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

A pie shield will keep the edges of your pumpkin pie crust from burning.

(I don't like a lot of crust on my pie, so I purposely didn't let mine hang over the edge.)

Lay the pie crust over the peaches and tuck the edges into the sides of the pan.

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

To keep the crust from burning, you can cover just the edges of the pie with foil for up to half of the baking time.

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4 - inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

As much as I love pie, I'm a tart girl - maybe it's the simplicity of the clean, fluted round edges, or that you only have to roll out only one crust, or that the final wedge on the plate is so compact and elegant.

Trim excess dough, crimp edges of pie and cut some vents in top crust.

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

(If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).

Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.

Place the cookie dough in top of the Oreo crust, and carefully press out towards to edges of the pie plate.