Sentences with phrase «inch pie crust»

A 9 - inch pie crust will be too small for this mixture.

2/3 cup butter 1/3 cup Hershey's coca 2 eggs 1/4 cup milk 1 teaspoon vanilla extract 1 cup packed brown sugar 1/2 cup granulated sugar 1 Tablespoon flour 1/8 teaspoon salt 1 unbaked 9 inch pie crust ice cream — any flavor ice cream toppings — bananas, maraschino cherries, peanuts, whipped cream, etc...

Quiche is an incredibly versatile formula recipe: Start with a 9 inch pie crust.

You can't figure out that 8 eggs and 3 1/2 cups of half and half can't possibly fit in a 9 inch pie crust?

3 eggs, beaten 1 1/2 cups granulated sugar 3 tablespoons melted butter 1 tablespoon white cornmeal 1/3 cup buttermilk 1/2 teaspoon salt 2 teaspoons vanilla extract 1 tablespoon white vinegar 1 unbaked 9 - inch pie crust

2 cups pumpkin (canned or puree) 3 eggs 1 1/4 cups half and half 1 teaspoon pure vanilla extract 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 9 inch pie crust round

Mom's Traditional Pumpkin Pie Recipe 1 unbaked 9 - inch pie crust (I usually make this recipe from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated whole milk

I used my own recipe for 10 inch pie crust but used the filling pretty much as written except that I used a bag of the frozen sweet potatoes that get microwaved in the bag and then mashed.

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

Ingredients 1 9 - inch pie crust 3 large eggs 2 cups fresh pumpkin puree or 1 — 15 ounce can pure pumpkin 1/2 cup heavy whipping cream 1/2 cup light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 teaspoon salt

Arrange pecan halves, tops up, in a partially baked 9 inch pie crust.

Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4 cup chopped macadamia nuts

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

6 cups sliced peeled ripe pears (about 6 medium) 1 tablespoon lemon juice 1/2 cup plus 3 tablespoons sugar, divided 2 tablespoons quick - cooking tapioca 3/4 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 unbaked 9 inch pie crust 3/4 cup oatmeal 1 tablespoon flour 1/4 cup cold butter 18 caramels 5 tablespoons milk 1/4 cup pecans

1 unbaked 9 inch pie crust 3 cups rhubarb, diced 1 1/2 cup sugar 3 tablespoons flour 3 eggs, beaten 1 tablespoon butter, softened 2 teaspoons Minute Tapioca 1/2 teaspoon nutmeg

Spoon into the baked 9 - inch pie crust.

You can use any 9 inch pie crust from the freezer section at the grocery store.

1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4 cup fresh basil, chopped (feel free to add more if you're a basil lover) 2 cups shredded sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

2 thin - skinned oranges, washed 1 cup water 1/4 cup honey 1 tablespoon lemon juice 1/2 cup firmly packed brown sugar 3 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples, peeled, cored, and sliced 2 9 - inch pie crusts [RECIPE]

bag includes enough mix to make two nine - inch pie crusts that are every bit as scrumptious as traditional pie crust and perfect for any pie recipe, sweet or savory.

At any rate, I starting rolling out four inch pie crusts and placing them in my two mini tart pans and two mini cake pans and ended up with four great looking mini pies.

Makes two 10 - inch pie crusts.

Not exact matches

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

2) Lower heat to 375F (190C) Roll pie crust and fill a 9 - inch tart mold with it.

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

Crust: Follow directions for the pie crust, put it in a 9 - 10 inch pie plate, but do not dock or bake.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Unroll the pie crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12 - inch rectangle.

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.

Next, take the other pie crust and roll it out to a 12 - inch circle.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

Place the pie crust in the bottom of a 10 - inch cast iron skillet that has been sprayed with cooking spray.

On a lightly floured surface, roll pie crust to 1/4 - inch thickness.

1 recipe pie crust (that will fit one 9 - inch pie) 1 cup granulated Sugar 3/4 cup all - purpose flour 3 TBSP peanut butter (creamy or chunky) 1/2 cup unsalted butter, melted 2 large eggs, beaten 1 tsp vanilla extract 1 cup Peanut Butter M&M's 2/3 cup milk chocolate morsels

Press crust into a 9 inch shallow pie pan, preferably without fluted edges (as it will make the pie hard to serve later on).

On a lightly floured surface, roll out the pie crust dough to an 11 - inch circle.

Note: There is enough filling to make 1 - 9 inch deep crusted pie or 3 — 7in pies.

Press mixture into a 9 inch pie plate to make the crust.

Pile the peaches onto the pie crust leaving a 2 - 3 inch border around the outside.

Press all but 1 1/2 cups of potato mixture onto the sides and bottom of a 9 - inch pie pan to form a crust.

Roll out pie crust dough and place it in a 10 - inch pie pan.

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form pan (I'm sure a regular pie plate works too — or an 8 - inch glass dish — whatever you have on hand).

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.

Roll the top pie crust into a 10 - 12 inch circle and lay on top of the pie.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

Ingredients Pastry for single - crust 9 - inch pie (use 1/2 of our REAL Pie Crust, Gluten - Free) 2/3 cup vegan sugar (evaporated cane juice) 1/4 cup cornstarch or potato...