Sentences with phrase «of pie crust»

Dump the apples on top of the pie crust.

Although I am not much of a pie fan, Love the sound of custard and apples with a little bit of pie crust decoration!

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

Use any kind of pie crust you want, store bought, gluten free, cauliflower, or this easy homemade recipe made with hot water.

(I've tried a lot of pie crust recipes and this has been my go - to for at least a few years).

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

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

Put the pie pan upside down on top of the pie crust and invert the silicone mat so that it falls off and into the pie dish.

Then, pour the filling on top of the pie crust until the pie is full.

Pecans add texture and rich, nutty notes that take the place of a pie crust.

Instead of pie crust, Houston uses fiber - rich whole oat groats to frame the gooey goodness of that familiar apple pie filling flavor.

To prepare the filling, wash and slice fresh strawberries and layer on top of pie crust until crust is covered.

You can also choose to opt out of the pie crust altogether, making this simple but delicious maple pumpkin custard.

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

Use a fork to pierce holes in the bottom of the pie crust.

You'll use 1/4 of each pie crust for each jar.

Press the piece of pie crust into the jar, completely covering the sides and reapplying excess crust as needed.

Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought)

Pecans add texture and rich, nutty notes that take the place of a pie crust.

The texture and taste of this pie crust will surprise you.

Prepare one package of pie crust mix as directed on package.

I even came up with a fun idea for how to use the rest of the pie crust, and I've posted the recipe on my blog here:

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.

For a flakier crust, whisk an egg yolk in a small bowl, mix in about a teaspoon of water and brush lightly on top of pie crust.

Place the Broccoli Slaw on top of the pie crust then pour the egg mixture over top.

This dough is pretty dang good (though, not the prettiest) for being completely whole grain — it reminds me a lot of pie crust.

Place the leaves on the rim of the pie crust overlapping to make a pretty design.

Cover with other brie half Lay stuffed brie in center of pie crust, covering completely Place in center of greased cast iron baking sheet Pour remaining cranberry mustard mixture over crust covered brie.

Yummy — I love pumpkin desserts but am not a fan of pie crust.

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

Pierce the bottom of the pie crust all over with the tines of a fork.

The pie crust I'm talking about today is the more traditional kind of pie crust.

I would recommend covering the edge of pie crust the entire 1 hour of baking the filling.

Brush a bit of heavy cream on the border of the pie crust.

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.

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.

We only had feta cheese on hand; I sprinkled some on the bottom of the pie crust before adding the filling.

Roll out a disc of pie crust dough onto lightly - floured parchment paper.

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.

And another misconception I had about quiche was that it wasn't the healthiest of dishes, especially because of the pie crust!

Here's one of my pie crust recipe that uses coconut oil for you:

I used to be scared of pie crust.

Spread walnuts in bottom of pie crust and pour egg mixture over walnuts.

To prepare the filling, wash and slice fresh strawberries and layer on top of pie crust until crust is covered.

Pour the egg mixture over the contents of the pie crust.

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

Stir the salami into the vegetables and place the mixture on the bottom of the pie crust.

Crimp the edges of your pie crust with your fingers.

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

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