Sentences with phrase «pie plate press»

In a 9 inch pie plate press mixture into the bottom and up the side Bake until crust is lightly browned, 12 to 14 minutes.

Transfer mixture to your pie plate press the crust into it, making sure to cover the bottom of the pan evenly.

Shape using a tortilla press, two pie plates pressed together, or a rolling pin to form 6 - to 7 - inch rounds.

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.

One word of warning: When pressing the crispy mixture into the pie plate, it's going to be messy.

Press the dough into a pie plate, pressing it up the sides as desired.

Press the moistened crumb mixture into a 9 - inch pie plate and freeze for at least 15 minutes set.

Gently shift the pie crust into the pie plate and press down.

Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla.

Press in bottom and upsides of 9 inch pie plate.

Place in pie plate and press to fit.

Press the mixture into a 9 inch pie plate.

Once the crust is firmly pressed into the pie plate, add the warmed hot fudge to the bottom.

Press the crumbs to the sides and bottom of the pie plate.

Pour the cookie crumb mixture into a pie plate, and firmly press into the bottoms and sides to make a crust.

Press the mixture into a pie plate to make a crust.

Press mixture into a 9 inch pie plate to make the crust.

And press it into a pie plate.

Mix together in a food processer and press into a pie plate.

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

Press them into the bottom of the pie plate and up the edges.

Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form pan (I'm sure a regular pie plate works too — or an 8 - inch glass dish — whatever you have on hand).

Press mixture into the bottom and up the sides of a 9 - inch pie plate.

Pour crumbs into a 9» pie plate, and firmly press into the bottom and sides of the plate.

Press into the bottom of a pie plate or spring form pan.

Press into the bottom and up the sides of a 9 - inch pie plate.

Press this in the bottom of a pie plate or a spring form pan.

I persevered and ended up pressing the bottom crust in to the pie plate.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

Press the dough down and around your pie plate evenly.

You can easily make a no - bake crust by combining about 2 cups graham cracker crumbs, 4 to 5 tablespoons melted butter, and about 2 - 3 tablespoons sugar, and pressing the mixture into a pie plate.

Press the mixture firmly into the bottom and up the sides of a 9 - inch pie plate, using a straight - sided dry measuring cup to help.

The top and bottom edges are pressed together, cut to a 3/4 - inch overhang, and folded under to make the rim on the pie plate edge.

Press the crumbs into a pie plate (I used a 9 inch pie plate) to form a crust.

Press into a 9 - inch pie plate and bake at 350 degreesF for 10 - 13 minutes, until lightly golden.

Mix the graham crackers with the melted butter and press the mixture into a 9 inch springform pan or 9 inch pie plate.

I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.

Press into pie plate and bake for 10 minutes.

Mix well and press into a 10 - inch pie plate and up the sides.

Press onto bottom and sides of 9 - inch glass pie plate.

Press the graham cracker mixture into a 9 - inch pie plate and bake until lightly brown, about 10 - 12 minutes.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

Press mixture into the bottom and up the sides of a 9 - inch pie plate or tin.

Roll it up around your rolling pin and transfer to a 9 ″ pie plate, pressing it to the bottom and sides.

Transfer it to a 9 ″ pie plate and press it into the bottom and up the sides.

Press the meat mixture into the bottom of the prepared pie plate and bake for about 20 minutes until meat is almost browned through.

Press on bottom and up sides of a 10 - inch pie plate.

Mix in the crushed Honeygrams and gently press up the sides and on the bottom of the pie plate.

Simply mix the ingredients together in the pie plate itself, press it down with your hands, and voila!

Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9 - inch regular pie plate or 9 - inch deep - dish pie plate.