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Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried ...
I needed to make four crusts: a bottom and top for the apple pie and one crust each for the pumpkin and pecan pies. It only took me about 10 to 15 minutes. Garten uses a food processor for her ...
In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. [1] Blind baking is also used to keep pie crust from ...
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Pumpkin pie is the quintessential Thanksgiving dessert, but knowing when it’s baked to perfection can be a bit of a mystery. Overbake it and the filling cracks like a parched landscape—not pretty.
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