Sentences with phrase «pie plate if»

You can use a standard pie plate if you don't have a tart mold.

Of course, you can use a 9 - inch pie plate if you don't have a tart pan with a removable bottom.

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.

It will be more firm if you let the pie cool some, like a lasagna, it holds up better on a plate if it's had time to sit 30 minutes or so prior...

If I'm using a 10 ″ pie plate I double the recipe and use 2/3 of the dough.

If you eat the filling and leave the thick edge of your pie crust on the plate, you're making your pie crust wrong.

I have larger pie plates I would use if I wanted to be able to use all the filling in one pie.

If baking in a deeper dish pie plate, bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean.

Preheat the oven to 220 C / 425 F. Transfer dough from the refrigerator, roll it out more if necessary and cut circles a little bit larger in size than pie plates.

Or if that seems too risky, bake in the pie plates or another pan and just serve right in the dish.

Natasha told me to have faith, it would clump if I pressed it really hard in my pie plate.

If the dough rips, it can easily be pressed onto the dough in the pie plate.

Place the pie plate on a rimmed baking sheet and bake until the topping is golden, about 40 minutes (cover the top with foil if you find it is browning too quickly).

I've never made a crustless pie, but I think if you just pour the batter into a lightly oiled pie plate it should work.

Carefully turn over and flip the crust on top of the pie plate, don't worry if it tears a bit, this dough is very forgiving!

(If desired, reserve 1/8 cup cheese per pie plate to sprinkle on top for last 5 minutes of baking.)

If you don't have a tart pan a pie plate will work too.

If you are using a regular pie plate you will have extra filling.

If using two pie plates, divide each mixture evenly between them.

If you don't have the right - size skillet, try a pie plate, a cake pan, or a small baking dish.

Press crumbs into the bottom of a pie plate, it's okay if the crumbs come up the sides of the plate a bit.

Scoop the mixture into a 7» spring - form pan (if you don't have a spring - form pan, use a pie plate lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is even throughout.

And pie is delicious even if the crust is a little crumbly or the filling leaks all over the pie plate when you cut it.

If you know the filling is going to take a while to bake, try making the crust a bit thicker — and don't bake in a glass pie plate.

I had a notion that if it wasn't any good, I'd just grab the pie plate and walk it out to my car before anyone else had a chance to eat any.

If it's in a pie plate my fork is ready!

If doing individual portions, divide between 8 1 - cup oven - safe ramekins or transfer to one oven safe pie plate or 8x8» square baking pan.

If you are using a regular pie plate you will have extra filling.

But if I had to pick a model, the PCRM Power Plate model is the one that makes a lot of sense to me: ie, no base of a pyramid, but equal slices of a pie instead.

The bottom of the pie plate becomes the top of the potato dish; spoon the sauce over the potatoes, drizzle on some additional honey, sprinkle some additional nutmeg and cinnamon if you'd like, as well as the grated orange rind and pecans.

Add as much humidity to the room or the house as you can without causing condensation, even if that means setting a pie plate filled with water on the register.

4 Crimp the edges (if using a pie plate) and place in the refrigerator to chill for 30 minutes.

The bottom of the pie plate becomes the top of the potato dish; spoon the sauce over the potatoes, drizzle on some additional honey, sprinkle some additional nutmeg and cinnamon if you'd like, as well as the grated orange rind and pecans.