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
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.
Carefully remove
foil and pie
weights and bake crust until bottom is golden brown all
over, 15 — 20 minutes.
Line the pie shell with aluminum
foil and place metal pie
weights into area and bake for 40 minutes until completely golden all
over.
Scatter
weights, such as dried beans, in an even layer
over the
foil and bake for 12 minutes; remove the
weights and
foil.