Sentences with phrase «pie on a baking sheet»

Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes.

I think you could set the assembled pie on a baking sheet in the freezer until completely frozen (maybe 1 - 2 hours).

Pour pumpkin mixture into prepared pie crust and place pie on a baking sheet to catch any drips.

Last tip, make sure you put the pie on a baking sheet before putting in the oven.

Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden.

Place pie on a baking sheet and place in oven.

Set the pie on a baking sheet and return it to the oven, rotating it 180 degrees from how it was originally placed in the oven.

Place the pie on a baking sheet.

Line a baking sheet with foil, place the pies on the baking sheet.

Set the pie on a baking sheet and place it in the oven.

Refrigerate pie while you preheat your oven to 400 degrees F. Set pie on a baking sheet (to catch any overflow) and bake in the middle rack for 35 to 40 minutes or until crust is golden brown and filling is bubbly.

Place pot pie on baking sheet and bake until crust is nicely golden and filling is steaming hot, about 1 hour.

Not exact matches

Take a pre-made pie crust (or make your own, I usually make my own, but I had a feeling this would be time intensive as it is, and I wasn't wrong)... so take the pie crust and lay it on a baking sheet.

Place prepared pies on a large rimmed baking sheet.

• place pie on a parchment lined baking sheet and bake for 50 - 60 minutes or until the center has firmed a bit (soft, yet gelatin when lightly pressed).

Place pie pan on baking sheet.

Add pie weights, and place on a baking sheet.

It's made on a baking sheet instead of a pie dish, and it's meant to look homemade and rustic.

This easy free - form pie is made on a baking sheet instead of a pie dish.

This free - form pie is made on a baking sheet instead of a pie dish.

Roll out the pie dough to about 1 / 8 - inch thick and lay out the round on the parchment - lined baking sheet.

Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

Set the frozen pie shell on a rimmed baking sheet (this will catch any spills) and parbake the crust for 15 minutes.

When we need a quick dinner, I preheat the oven at 350 degrees, take out 6 - 8 pies and place on a parchment lined baking sheet.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

Bake pies on foil - lined cookie sheets.

Line a baking sheet with foil and put your pie on this to bake, trust me... if this pie boils over a bit while baking, you don't want it dripping onto the bottom of your oven

Egg wash the top of the pie and place in oven (on a baking sheet, just in case there is any spillage) and bake for anywhere to 45 - 60 minutes.

Lay hand pie on prepared baking sheet.

Place filled pies on a rack with a baking sheet or parchment paper underneath.

Place pie on a sheet pan and bake in a preheated oven at 375 ° for 50 minutes or until apples are tender.

Place pie on a sheet pan and bake in a 375 ° oven for about an hour (maybe a little longer).

My bottom crust, which is essentially pure butter, melted into a puddle with half disappearing into the pie and half coating the baking sheet it sat on in the oven.

Place pie plate on a baking sheet and bake for 35 minutes, until the apples start to soften.

(Tip for future cooks: put a rimmed baking sheet on the shelf underneath the pie plate, to catch all the dripping butter that comes off the crust.)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter a 9 - inch pie pan (regular or deep - dish) and place it on a baking sheet lined with parchment or a silicone mat.

Brush the entire top of the pie with egg wash, sprinkle with granulated sugar, and place the pie on a parchment - paper lined baking sheet (to catch any drips).

Sprinkle the pie with granulated sugar and place on a baking sheet (this will catch any drips and prevent you from having to clean your oven afterwards!).

Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50 — 60 minutes (35 — 40 minutes for smaller dishes).

Place a topped, halved, cleaned pie pumpkin or squash face side down on a large parchment - lined baking sheet.

Place a piece of parchment paper on another large baking sheet; unroll the pie crust onto the parchment paper.

Coat a baking sheet with cooking spray; place pie crust on sheet.

Place the pie shell on a baking sheet and add the roasted vegetables.

I baked the rolls in pie pans (10 per pan) right next to each other because I like that pull apart aspect I get from doing it like that, but you could certainly separate them and bake them on a sheet tray or in a rectangular pan.

Use a spatula to pick up the hand pie and place it on a baking sheet covered in parchment or lined with a silpat.

To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray.

For this method the chicken is placed on a cooling rack (the same kind you use to cool a pan of brownies or a pie) set into a rimmed baking sheet to catch any drips (a V - rack set into a roasting pan is also a good way to go), then sprinkled very generously with salt (a full tablespoon for a four - pound bird).

Place the pies on parchment lined baking sheets.

Place a piece of parchment paper on a large baking sheet; unroll the pie crust onto the parchment paper.