Sentences with phrase «pie shell for»

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.

I pre baked my empty pie shell for about 20 minutes, added the thickened sauce and the cherries, tossed the almond topping on, turned the heat down to 350 and baked it for an hour until the juice was bubbly.

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!

First, I oven toasted the pecans for about 10 minutes along with pre-heating the ready made pie shell for 10 minutes.

Not exact matches

For dinner, attendees sat down to a stunning display of gold - rimmed plates and floral bouquets, and feasted on truffled lobster, chicken and soft shell crab tempura with rice, and cheesecake, a brownie, and pecan pie, according to Town & Country.

We used it for the pie shell in the Cinnamon Bun Pie.

* For a pre-baked pie shell, preheat the oven to 375.

This recipe for a whole wheat pie crust is for a single crust, so you will want to double the ingredients if making a double crust pie, which would call for a crust or «pie shell» on both the top and bottom.

Fill with pie weights or beans and bake for 15 - 20 minutes, or until the tart shells look dry but are not yet quite browned.

Fill prepared pie shell with warm pumpkin custard and bake for 30 - 60 minutes, depending on the size and depth of your pie.

Preheat oven to 350 degrees F; bake tart shells lined with foil and weighted with pie weights, dry rice, or beans for 8 - 12 minutes, depending on size and thickness of crust.

Pour into pie shell and freeze for 3 to 5 hours.

A soft meringue may be baked as topping of a single - crust pie; a baked hard meringue is used as a shell for berries or other dessert fillings.

It's so EASY — because it calls for a pre-made pie shell, and all the ingredients are readily available.

I poked holes on my pie shell with a fork and baked mine in a 400F oven for 10 minutes.

Wanted to try my hand at making some, couldn't even find the premade tart shells so I am going to roll out pie dough lol This sounds closer to what our Mom used to make Thanks for sharing!

Our recipe uses prepared pie crust so you don't have to work any harder than you would for a casserole, but you still get that buttery, flaky pastry shell.

This simple 4 Ingredient Graham Cracker Pie Crust is fast and easy to make — and is the perfect shell for your cheesecake or pie.

Pour into the pie shell and bake at 350 for 50 - 60 minutes.

Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15 - 17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell.

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.

Pour the prepared filling into the prepared pie shell and bake for 15 minutes in the preheated oven.

If you are using a store - bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.

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

It's also totally easy, because I use the blender for the filling and Maine Pie Co. «s buttery, flaky gluten - free pie shells.

Line the shell with parchment paper or tinfoil and fill your pie shell with pie weights — dry beans work great for this.

Keep the beans, they can be used again and again for heating the pan (you can also use them in a pie shell if baking it without filling, the beans will keep it from bubbling up and having to be broken down to get the filling in).

When I got ready to bake the pie, I realized there was no temperature listed besides the 425 for blind baking the pie shell.

Pour mixture into pie shell and bake for 45 minutes.

Bake the phyllo shells for 6 - 8 minutes, then remove the parchment and pie weights and allow them to cool slightly while you prepare the filling.

Pour into the cooled pie shell, return to the oven and bake for 20 minutes.

I decreased the sugar a tad to compensate for the sweetness of the bananas and the crust, and followed Cook's instructions to cool the cream to warm, then pour half of it in the shell, top with sliced bananas, then spread with the remaining pudding.A simple whipped cream, spiked with vanilla and a touch more bourbon tops the chilled pie, and a shower of shaved chocolate makes it pretty.

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.

Kruidnootjes cake pie for Sinterklaas (a Dutch holiday) with a kruidnootjes shell.

I grated potatoes and a little onion (oh, the non-vegan part coming...) and an egg to bind, then put into a pie shell — baked for 30 min at 400, brushed a little oil on and cooked another 10 minutes.

Pour into unbaked pie shell and bake for 30 minutes, place a piece of aluminum foil over the pie then bake for another 15 - 20 minutes.

Transfer pudding to the cooled pie shell and refrigerate for 2 hours.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice... But when it comes to bake - in - the - shell recipes, I often struggle to keep this crust from burning.

At any rate, this pie is a tropical breeze in a pie shell, using macadamias for crunch on top of sweet vanilla pie filling.

Pour filling into pie shell and bake for about 45 - 60 minutes until top starts to brown and filling is set.

Chill the shell for 30 minutes, then line the shell with parchment and pie weights and place in the oven.

Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper

Partially bake the tart shell with pie weights (or rice) and bake for 20 minutes, until the shell is dry and lightly colored.

Remove the paper and weights, return the pie shell to the oven, and bake for another 5 — 10 minutes until the pastry is golden.

Rolled out the dough, cut out circles and placed carefully into muffin tin and baked to make tart shells for fruit tarts or mini pies.

Once the tartlet shells have chilled, fill them with pie weights (or line with tin foil and fill with rice) and bake for 20 minutes.

I used individual pre-made chocolate tart shells (Keebler - find them in the baking aisle) to make small servings for everyone in lieu of one large pie.

Poured the pudding into the pre-baked pie shell and let it all cool for a few minutes before putting it in the fridge to cool completely overnight.

I use it for making sauces, banana bread, pie shells, baking, coating meats for baking, etc..