Sentences with phrase «pie shell»
The phrase "pie shell" refers to the bottom part of a pie crust. It is the layer that holds all the yummy filling of a pie. Full definition
Pour filling into pie shell and bake for about 45 - 60 minutes until top starts to brown and filling is set.
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Cover the bottom of baked pie shell with a small amount of the cooled filling.
If adding anything in layer in pie shell before pumpkin cream mixture.
You can even use a quality frozen pie shell if the need arises, but we always prefer homemade if time allows.
Fill prepared pie shell with warm pumpkin custard and bake for 30 - 60 minutes, depending on the size and depth of your pie.
Pour into prepared pie shell and cover with plastic wrap directly on the surface; refrigerate until firm, 4 — 6 hours.
Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours or overnight.
Remove pie shell from freezer, allow to thaw.
Fill pie shell with ice cream; smooth top.
Spread fruit mixture evenly over bottom of pie shell and set aside.
Place the baked pie shell on a baking sheet.
I plan to half the recipe and make in a 7 ″ pie shell for no special occasion than this deserves to be eaten again, and Soon!
Remove pie shell from the freezer and line bottom with one - half of the avocado slices, arranging them in a circle.
It's easiest to fill the cooled pie shells using a tablespoon measure.
I've never used a frozen pie shell before but darn it, it made it so easy just to whip up a pie in barely any time.
The single - crust pie shell is ready to be blind - baked or filled.
Fill foil - lined pie shell with pie weights or dried beans.
To begin, you'll need a graham cracker pie shell.
With the empty pie shell on the oven rack, slowly pour sweet potato mixture into shell.
Cut small squares of foil so you can press a piece into each one, covering each mini pie shells.
The recipe is pretty simple; I made puff pastry pie shells that I filled with regular custard that I filled in and topped with grilled bananas.
Mix all ingredients well and place inside pie shell.
Once the fried pie shells are cool enough to touch but still warm, roll them in the cinnamon sugar mixture.
Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time.
If you have a frozen pie shell brand you know you like, then sure, go for it.
With a spoon, make a sort of nest of the meringue, building up the sides to the rim of the pie plate, forming a thick pie shell.
Arrange tomato slices in pie shell and top with filling; smooth.
Sprinkle half of the sliced almonds on the bottom of 9 - inch baked pie shell, reserve the remaining almonds for the topping.
Spread in prepared pie shell and refrigerate while preparing topping.
Spoon mixture into cooled pie shell and smooth mixture to edges of pie.
Using the back of a spoon, spread chocolate over bottom and sides of pie shell.
Its products include pies, frozen pie shells and crust, and an all - natural gluten - free line.
Combine all of the filling ingredients and pour in unbaked pie shell.
Whisk the cold custard to loosen and pour 1 cup into the bottom of the cooled prebaked pie shell.
3 Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell.
Pour into a spring form pan over a crumb crust, into a deep dish pie shell, or even in 6 small ramekins for individual servings.
Around the holidays I saw a package of 2 frozen vegan pie shells at Whole Foods and never used them.
Use your favorite brand of pre-made pie shell for a quick shortcut!
Add second pie shell over apples and crimp pie edges.
As as an aside, you can also use a pre-made quiche shell to make creating this quiche even easier — I love using a whole wheat pie shell if I'm a rush.
My mother used to make a spinach pie — spinach, cream, butter, mozzarella — all poured into a cooked pie shell baked until cheese melts, it was probably a riff on Julia.
I wasn't aware you had a book til I walked by «The Cookbook Store» here in Toronto and recognized the name where I come here each time for your fabulous pie shell recipe.
Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream cheese 1 teaspoon grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]
Place pie shell on a baking sheet.