Sentences with phrase «with pie weights»

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

Top with pie weights or dry beans and bake for 25 minutes.

Many recipes will tell you to fill the crust with pie weights or parchment paper and dry beans.

Place a piece of aluminium foil over the dough, pushing it gently out to the edges, and fill the pan with pie weights or dried beans.

Fill foil - lined pie shell with pie weights or dried beans.

Weight with pie weights and parchment paper and bake for 25 minutes, until golden brown and fragrant.

It is cooked on the stove top and poured into a crust that you bake blind ahead of time with pie weights.

Cover with a sheet of parchment paper and fill the void with pie weights.

Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.

Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged.

Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.

Place a sheet of parchment on top of the dough and fill the pan with pie weights.

Fill the shell with pie weights or dried beans.

parchment paper that should cover the bottom and sides of the tart and fill the parchment paper with pie weights (uncooked rice or

Poke the tart shell several times with the tines of a fork, then line it with foil and fill the bottom with pie weights or dried beans.

I am the kind of person that usually pre-bakes a crust, but doing it this way saves a step and also you don't need to weigh the dough down or anything with pie weights.

Saffitz explains: «Let it go at least 15 - 20 minutes with pie weights, and then another 15 - 20 without (it could go longer).

Line with foil and fill with pie weights or dry beans.

Cover with a piece of foil, top with pie weights and bake for 15 minutes.

Preheat oven to 350 degrees F; bake tart shells lined with foil and weighted with pie weights, dry rice, or beans for 8 - 12 minutes, depending on size and thickness of crust.

Fill the pie crust with pie weights (I place a lightly greased foil over the crust before adding the pie weights.)

Fill the pan with pie weights or dried black beans.

Partially bake the tart shell with pie weights (or rice) and bake for 20 minutes, until the shell is dry and lightly colored.

* If you have to blind bake your pie crust for an open - faced pie or tart, or for a pie that has a separately prepared filling, lay a piece of parchment twice the width of the pie pan over the crust and then fill the paper with pie weights or dry beans.

7 To blind bake the pastry shell, line the pastry with parchment paper and cover the bottom with pie weights or dried beans.

Fill with pie weights or beans and bake for 15 - 20 minutes, or until the tart shells look dry but are not yet quite browned.

Weigh the foil down with pie weights, dry beans, or do what I did and use ramekins.

Preheat oven to 350 degrees F. Cover tart shell with foil and weight with pie weights or dry beans.

Line the shell with parchment and fill with pie weights.

Fill with pie weights or dry beans.

Line the crust with parchment paper and fill it with pie weights or dried beans.

Fill with pie weights (I used a very old one - pound pinto beans).

Line the shell with parchment paper or tinfoil and fill your pie shell with pie weights — dry beans work great for this.

Cover with parchment paper and fill with pie weights or dry beans.

We freeze the tart shell because it needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with pie weights.

If you want to use this for an 8 - 9 ″ pie that uses a filling that doesn't need to be baked, fill the crust with pie weights and bake at 375 ˚F for 10 - 15 minutes, or until the edges are slightly golden.

Line the bottom and sides of the pie with the prepared foil piece and fill with pie weights or beans, making sure they cover the inside edges.

Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Line dough with a foil or parchment paper, fill with pie weights or beans and place on a baking sheet.

Common practice is to line and fill the unbaked pastry crust with pie weights or rice before baking to prevent the pastry from shrinking and puffing up.

Line pie - crust with parchment paper and fill with pie weights or dried beans.

Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans.

Line the frozen dough with foil and fill with pie weights.

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

Line pastry with aluminum foil, and fill with pie weights or dried beans.

Line dough with parchment and fill with pie weights.

To do this, line with parchment paper, fill to the top with pie weights (or heavy beans or pennies), and bake until lightly golden, about 20 minutes.

Line crust with parchment, and fill with pie weights or dried beans.