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.
Not exact matches
I mean, the US is ripe with
over weight Baptist ministers who lecture on the sin of homosexuality on Sunday morning, then stuff their
pie - hole on Sunday afternoon.
As soon as the crust comes out of the oven, remove the
pie weights and scatter 1 ounce of chopped chocolate or chocolate chips
over the bottom.
Prick the bottom of the dough all
over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or
pie weights.
Fill the
pie crust with
pie weights (I place a lightly greased foil
over the crust before adding the
pie weights.)
Lightly prick bottom of shell all
over with a fork, then line with foil and fill with
pie weights.
Prick shell all
over generously with a fork and fill with
pie weights or spoons and / or forks (to prevent shrinking).
Carefully remove foil and
pie weights and bake crust until bottom is golden brown all
over, 15 — 20 minutes.
Use a fork to prick the dough all
over, cover with parchment paper and fill with
pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.
Line the
pie shell with aluminum foil and place metal
pie weights into area and bake for 40 minutes until completely golden all
over.