Preheat the oven to 375 degrees and line a shallow rimmed baking sheet (if you want crunchy bars) OR a 9 × 13
inch glass baking pan (if you want chewy bars) with parchment paper.
Line a 9x13
inch glass baking pan with aluminium foil and lightly grease with non-stick cooking spray or butter.
Not exact matches
Bake pie crust as directed on box for One - Crust
Baked Shell, using 9 -
inch glass pie plate or 10 -
inch tart
pan with removable bottom.
Place stick of margarine or butter in 9x13
inch baking pan (
glass is best because it cleans easily) and melt in the oven.
Lightly coat a quarter sheet or 13x9 -
inch pan or
glass baking dish with cooking spray, and line with parchment paper, leaving 1
inch of overhang on long sides.
Make pie crust as directed on box for One - Crust
Baked Shell using 9 -
inch glass pie
pan.
Pour into an ungreased 9x13 -
inch baking dish (preferably
glass or ceramic - the acidic filling can corrode a metal
pan).
I poured it in a greased
glass 9 -
inch pan, and
baked for 65 minutes at 350F, an extra 5 minutes because I wasn't entirely sure it was done.
Arrange the shells in an 8 -
inch square
glass baking dish.I had a hard time fitting my shells in an 8 -
inch pan so I used my smaller rectangular
glass pan from my Pyrex set.
Grab a small
baking dish (I used a 6
inch by 6
inch glass dish, but you could also use a loaf cake
pan too).
Grab a small
baking dish (I used a 6
inch by 6
inch glass dish, but you could also use a loaf cake
pan too).