Sentences with phrase «edges of the crust»

Check on crust after 20 - 30 minutes and cover edges of crust with foil if they are getting too brown.

It should level with the top edge of the crust.

When the crust is done, remove from the oven and pour the egg mixture into the crust, spreading the ingredients across but leaving a raised edge of crust all around the outside.

Place dough in a 9 ″ pie plate and form edges of crust.

Spread meringue over pie filling, making sure mixture touches edge of crust.

Bake the pizza for 20 - 25 minutes or until the outside edges of the crust are golden brown.

Cover the exposed edges of the crust with strips of aluminum foil, and bake for 40 minutes or until a knife inserted into the filling comes out clean.

Fill with pie weights or dried beans and bake until edge of crust is pale golden, 15 — 20 minutes.

If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.

Brush edges of crust with egg wash.

Place second crust on top of filling and press edges of crusts together to seal, crimping as desired.

If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning.

If you leave it on the edges for the full baking time, I find sometimes the very outer edge of crust doesn't get as crispy or browned as the rest of the crust, so by taking it off a little more than halfway through the baking time, you're preventing the crust edge from getting too brown, and it will have a more even color for the entire crust.

Trim the roughest edges of the crust with kitchen shears.

Trim ends to fit inside pan and press into edges of crust.

Shield edges of crust with foil.

Brush edges of crust with cream.

Bake on lower oven rack 12 to 15 minutes until edges of crust are very lightly browned and crust is just set.

Add apples, potatoes, and sausage; once your toppings are on, whip up 1 egg and brush along the outer edges of the crust - this will give it a beautiful, shiny texture.

Carefully spread the meringue over the lemon filling, being sure to seal over the edge of the crust.

Crimp the edge of the crust by pinching the dough with your index fingers the same time you push the dough between your index fingers with your thumbs.

Pinch the edges of the crust together or trim the edges and make three slits with a knife in the middle of the crust.

Bake for about 15 minutes, or until the edges of the crust start to turn brown.

Use your thumb and forefingers to crimp the edge of the crust.

Bake for 30 minutes, or until the edges of the crust are nice and brown.

So I just left the bittersweet layer alone, and wasn't able to spread it up the edges of the crust.

A pie crust is rolled out into an 11 inch circle (you can use your favorite pie crust recipe, or store bought), then a fresh peach filling is mounded in the center, the edges of the crust are folded inward, and it's topped with a buttery almond crumble.

Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture.

Bake until cheese is melted and bubbling in spots and the edge of the crust is crisp and golden, about 15 minutes.

Tuck under the edges of the crust and crimp with a fork or flute with your fingers.

And gently press the side of a glass against the sides to make the edges of crust firm.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

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

Beat one egg and brush the edges of the crust with egg wash.

If you are using a deep dish, feel free to cover the edges of the crust with foil to prevent over-browning.

Using 2 of your knuckles in one hand wide open and one folded knuckle on the other hand lightly press the edge of the pie crust cord to create the wavy edge.press with your thumb in the middle of each curve to ensure the edge of the crust is on top of the pie dish edge.

Sprinkle generously with brown sugar and cover the edge of the crust with foil.

Halfway through the baking time, open the door, slide racks out, and carefully brush the edges of the crusts with the rosemary olive oil and dot over pizzas, especially over the walnuts.

Then, wet the edge of your crust with a tiny bit of water, and gently press each lattice stip down onto the edge.

Beat the eggs slightly and brush around the edges of the crust to give a glossy crust color.

Next, trim the edges of the crust with a pastry wheel or a knife.

Bake crust until edges of crust are golden, about 15 minutes.

For an 8 - 9 ″ pie, bake it according to the pie you're making (make sure you cover the edges of the crust after 15 minutes).

Then I slather one side of the toast with a good unsalted butter, making sure that the butter comes right up to the edges of the crust.