Sentences with phrase «remove pie crust»

Remove the pie crust from the freezer and pile with apple filling.

Remove the pie crust from the refrigerator, and pour the sweet potato mixture into the pie pan.

Carefully remove pie crust from oven and place on a wire rack to cool.

Remove pie crust from oven and bump oven down to 375.

Remove the pie crust from the refrigerator and unwrap and discard the plastic.

Remove the pie crust from the oven.

We just took out one or two of the pies wrapped in aluminum, took the aluminum off the top, carefully removed the pie crust from the wax paper and laid the frozen crust on top of the pie filling.

Remove the pie crusts and number cutouts from the freezer.

Not exact matches

When the pie crust has cooled remove it from its baking container, then pour in the strawberry cream.

Remove about 15 minutes before the pie is done so that the crust will get golden but not too dark.

It will be easier when you line them with the pie crust, and if you want to remove them from the jar to serve (I think they're cute served in the jar).

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.

Remove the first piece of pie crust from the refrigerator.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

Remove the beans and parchment paper and then layer the partly cooked pie crust with the cheese, bacon and the spinach and leek mixture, reserving 1 tablespoon or so of each ingredient.

Cover the pie loosely with aluminum foil and bake for about 40 - 45 minutes, then remove the foil and bake for another 15 minutes or until the crust is golden brown on the top and bottom.

Remove the foil and pie weights and bake for an additional 20 minutes or until the crust is lightly golden brown.

Unwrap pie, run a thin knife between crust and pan rim, and remove rim.

Without removing pie from oven, increase heat to 400F and continue to bake for 10 minutes more, or until crust is golden.

Remove from heat and let pie crust cool.

Remove the pie weights and foil if using and continue baking crust for additional 5 minutes, until the bottom of the crust looks dry.

Remove the chilled pie crust from the fridge.

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

Assemble the pie: Remove the bottom crust from the refrigerator and sprinkle with 1 tsp each sugar and flour.

Remove the vegetables from the oven and place them in the pie crust.

Yes, use an unbaked pie crust that bakes along with the filling and remove the pie from the oven when the center is still a bit jiggly.

Remove the top sheet, and turn the crust over into a 9 - inch pie plate.

Remove the pie dish from the oven and allow the Oreo cookie crust to cool completely before adding the filling.

Remove the tart shell from the refrigerator and line the crust with parchment paper and then fill it to the top with either pie weights, beans or dried lentils.

Remove from oven and spoon a generous tablespoon of pie filling into each pie crust.

If pie crust is frozen, remove from freezer.

Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract

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

Remove crust from the refrigerator and fill with pumpkin pie mixture.

Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.

Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10 — 15 minutes longer.

Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7 — 12 minutes, or golden for a custard pie, 12 — 18 minutes.

Carefully remove foil and pie weights and bake crust until bottom is golden brown all over, 15 — 20 minutes.

If you have extra dough from the bottom crust (this will require a roll - out dough, rather than a press - in), use seasonally - themed cookie cutters, like leaves or turkeys, and bake crust «cookies» along with the pie — just keep a close eye, and remove them as soon as they're done; they will cook quicker than the actual pie.

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

Place the pie crust inside the oven for 20 minutes or until golden brown, remove and allow to cool.

Remove top sheet of wax paper and quickly transfer crust dough to pie plate by inverting crust on wax paper over pie plate.

Remove one sheet of parchment paper and lay the pie crust face down over a 7 ″ pie tin.

If you want a creamy two layer pie, remove cream cheese from fridge while crust is baking and beat with 1 T or more whole milk until it's a spreadable consistency.

Place the top crust over the pie filling and pinch the ends around the edge of the pie, removing any excess crust.

Remove the pie pan from the oven and place the scallions on the bottom crust.