Sentences with phrase «prick bottom»

Prick the bottom of each crust with a fork, line with a circle of parchment or aluminum foil, and fill to the top with pie weights or dried beans.

Prick the bottom of the tart shell all over with a fork and freeze for at least 30 minutes.

Place in 9 ″ pie pan and prick bottom with fork several times.

Prick the bottom of the pastry crust with a fork.

Prick the bottom with at 1/4 inch intervals with a fork.

Prick bottom with a fork.

Prick bottom all over with a fork.

Prick bottom and sides of crust with fork.

Prick the bottom with a fork and blind bake for about 10 minutes.

Prick bottom with a fork, cover with parchment paper and line with baking weights or pennies.

Sweep the rolling pin over the top of the tartlet pan to crimp the excess dough, then prick the bottom of the dough with a fork.

Place bottom crust into pie plate, prick the bottom a few times with a fork.

Gently prick bottom of flowers with a fork once or twice.

Prick the bottom and sides of the crust with a fork.

Lightly prick bottom and sides and, for extra assurance against puffing and shrinking, place a square of parchment paper in each, weigh down with raw rice or dried beans, and bake for 15 minutes.

Procedures: Lightly prick the bottom and sides of the pie dough using the thines of a fork.

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Gently prick the bottom of the crust with the tines of a fork.

Prick the bottom of the dough a few times with a fork, then freeze the crust until solid, 15 - 20 minutes while you preheat the oven.

Remove the chilled dough and prick the bottom and sides with a fork.

But if you find the shortbread still puffs up, just lightly prick the bottom of each shortbread, with the tines of a fork, about halfway through baking.

About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork.

Prick the bottom of the crust all over with a fork.

Firmly press the mixture into the prepared tart pan then prick the bottom with a fork about a dozen times.

If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

Prick bottom and sides with fork.

Prick the bottom of the crust with the tines of a fork all over.

Remove the fully chilled dough from the freezer and prick the bottom and sides of the crust with a fork to prevent puffing during baking.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).

Prick bottom of pie all over with fork.

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.

With the prongs of a fork, prick the bottom of the dough several times and place in the freezer for 30 minutes to chill.

Prick bottom of crust with fork.

Remove the gluten - free crust from freezer and prick bottom a few times with a fork.

Now prick the bottom with a fork.

Prick bottom of tart all over with a fork and bake for 20 minutes until golden.

Place in 9 ″ pie pan and prick bottom with fork several times.

Prick bottom with a fork to prevent it from bubbling as it bakes.

I used Pillsbury and didn't prick the bottoms for the mini pies.

Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.

Prick bottoms with a fork.

Prick the bottoms with a fork.

3 Divide the pastry among eight 4» mini tart pans with removable bottoms, pressing the pastry into the bottoms and up the sides of the pans; prick the bottoms all over with a fork.

Not exact matches

Line the bottom crust of your pie plate with one of the crusts, prick the crust with a fork, and add the filling.

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising.

Prick all over the pastry bottom with a fork, put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.

Prick all over the pastry bottom with a fork and put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.

Crimp edges of pie with your fingertips and prick all over bottom with a fork.

(Or, generously prick the crust, bottom, and sides, with a fork.)

Press onto the bottom and 1» up the sides of the prepared pan; prick with a fork.