Sentences with phrase «edges of the pie crust»

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

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

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

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.

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

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.

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

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

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

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.

Cover the edges of the pie crust with foil.

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

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.

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

Crimp the edges of your pie crust with your fingers.

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

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.

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.

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.

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.

Trim the edges of the pie crust * off and create desired edge design.

Pour the mixture into the crust, and loosely fold over the edges of the pie crust.

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

Be sure to cover up the edges of your pie crust with a pie crust protector or aluminum foil to prevent burning.

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

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

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