Place the dough in a 10 -
inch pie tin.
Press the crumbs into the bottom and up the sides of a deep 9 -
inch pie tin.
Lightly oil a 9 -
inch pie tin.
If you are so inclined to bake this pie in a regular 9 -
inch pie tin, please, by all means do.
Not exact matches
-- Preheat the oven to 180C and line a 9
inch pie dish with baking paper (or use a loose bottom
pie tin and grease really well with coconut oil)
Grease the base and sides of a standard
pie plate, or a round 20 cm [8
inch] removable base
tin.
Grease a 22 cm / 9
inch baking dish or
pie tin with coconut oil.
Press mixture into the bottom and up the sides of a 9 -
inch pie plate or
tin.
Get the dough out after it has chilled and roll it out on a floured surface until it is about 1/4
inch thick, round and wider than the
pie tin / dish.
You will need a 20 cm or 7.5
inch tart /
pie tin.
Fill a shallow baking dish or
pie tin with about 1/2 an
inch of milk or so (2 % or whole).