Pour into
the par baked pie crust and bake for 30 minutes until set.
assemble: • place pecans in
the par baked pie shell • pour filling into the pie shell.
Not exact matches
While the tomatoes are draining,
par -
bake the
pie crust.
I think that this is a case of a mix of the fact that mine never seemed soft (it seemed quite crisp considering it wasn't parbaked, which is why I thought it would be wonderful that other could skip it) and also that, in general, I don't
par -
bake bottom
pie crusts.
Since I moistened my fingers, the crust was quite sticky and I was worried about it not cooking with the heavy pumpkin
pie filling, so (contrary to the recipe instructions) I
par -
baked it for about 5 minutes.
As you can see in this
pie, I've swapped my usual buttermilk for water to give a more sturdy crust, since it's a custard
pie that will not have
par -
baking.
The only thing I recommend is
par bake the crust first, or
bake lower and slower as it's really easy to get a soggy bottom on this
pie.
Pour filling into
par -
baked pie shells (don't overfill them).
Instead of rolling out the dough, I pressed it into each muffin cup and this worked well for me; I also pressed a piece of foil into each
pie shell for
par -
baking purposes, so that the dough wouldn't puff up too much.
Pour the batter into the
par -
baked pie crust and
bake for 40 minutes.
Layer the chopped chicken, ham, and Swiss in the
par -
baked pie crust (save the hearts for later!)