Sentences with phrase «remove pie weights»

Remove pie weights and parchment.

Remove pie weights and parchment paper.

Remove the pie weights and bake for an additional 6 - 8 minutes, until the edges turn slightly golden.

Remove pie weights and parchment and bake until golden brown and surface looks dry, 10 — 15 minutes longer.

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

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 pie weights and parchment and proceed with filling.

Remove from the oven and, using the foil as a sling, remove the pie weights or beans.

Remove from oven, cool a few minutes and carefully remove pie weights.

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.

Not exact matches

We also used each towel to remove hot baking dishes filled with pie weights from a 450 - degree oven.

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.

Remove parchment and pie weights.

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

Remove both the foil and the pie weights and continue baking for the final 15 minutes.

Remove the weights from the pie shell, and pour in the filling.

Remove the foil and the pie weights.

I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more.

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.

Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperRemove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperremove the aluminum foil and pie weights; maintain the oven temperature.

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 foil and pie weights and bake until firm and golden brown, about 10 - 15 minutes.

Remove parchment and baking beans or pie weights and cook additional 3 minutes.

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

Remove from oven; remove parchment paper and pie weRemove from oven; remove parchment paper and pie weremove parchment paper and pie weights.

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.

Remove the baking sheet from the oven, and remove the parchment paper and pie weights from the pie Remove the baking sheet from the oven, and remove the parchment paper and pie weights from the pie remove the parchment paper and pie weights from the pie shell.

Remove parchment paper and pie weights, fill with pie filling and bake as needed.

Bake for 15 minutes in an oven preheated to 350ºF; remove the parchment paper and pie weights.