Sentences with phrase «edges of the pie»

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

Cover edges of the pie with a pie shield or strips of foil.

The circle should be slightly larger than the upper edge of the pie pan.

Brush egg wash from one egg to the top edges of each pie.

Starting at the outside edge of the pie, place the pastry stars in a circular pattern on top of the blackberries.

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

If edges of pie start to brown too quickly, cover with foil.

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

To serve, pipe decorative border of whipped cream around inside edge of pie.

Brush the top and edges of the pie with egg white and sprinkle with the remaining tablespoon sugar.

Use a large star tip to pipe a whip cream border on the outside edges of the pie.

Press ends into edges of pie plate and trim excess pastry.

Crimp edges of pie with your fingertips and prick all over bottom with a fork.

Pipe whipped cream around edge of pie.

Brush edges of pie pan with egg wash.

If using a deeper dish, flute edges of pie crust (crimp them how you would like.)

Brush on edge of pie.

Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked.

To create the pattern on the top, use a cake frosting spatula or similar broad knife, and hold it at the outer edge of the pie (in one place) while turning the pie pan.

You can mash the entire edges of the pie crust with a fork or with your fingers to make it pretty.

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

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

Fill the parchment - lined shell with dried beans until it is level with the top of the fluted edge of the pie crust.

Brush edges of pie with egg wash, reserving any excess.

Arrange whole cookies around outside edge of pie; sprinkle top of pie with remaining 1/4 cup marshmallows and 5 crushed candies.

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.

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

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

Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.

Brush the edges of the pie dough with a bit of water.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Remove from oven and cover the edges of the pie with foil to protect them from burning.

Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around.

Layer Ginger Peach Filling on top of cream cheese layer, spreading to edges of pie.

Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).

Brush the edges of the pie with beaten egg.

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.

Cover the edges of the pie crust with foil.

Spoon mixture into cooled pie shell and smooth mixture to edges of pie.

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

With a piece of paper towel wipe the edge of the pie dish with a little milk so the pastry will stick.

I had so much fun with this part, and though some of the leaves which I set too close to the edge of the pie pan drooped off a little, I'm just a little in love with how it turned out.

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.

Then place the rolling pin on the edge of your pie pan and unravel the dough.

Roll out the dough large enough to hang over the edges of your pie pan.

I never thought to foil the edges of the pie so they don't get too dark - though I had that problem.

If you need to foil the edges of the pie - pull it out and do so - this way the edges wont get too dark and dry.

Bake for 30 minutes, or until the edges of the pie are golden and the center is set.