Ad
related to: how to prebake pie crust without pie weights
Search results
Results from the WOW.Com Content Network
Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Pie-weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other pulses can be used instead. When using this method for a fully baked crust, the weights are removed before the pre-baking is complete in order to achieve a browned crust. [3] Another technique dispenses with weights by placing a second pie tin on ...
Custard Pies: Desserts like pumpkin or pecan pie usually bake at a lower temperature than fruit pies (for example, our Silky Pumpkin Pie calls for 325° F and Old-Fashioned Apple Pie cooks at 375 ...
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 ...
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much.
Enter City/Zip. Mail; Login / Join
Remove the pie weights and parchment paper and return the crust to the oven. Bake until the entire crust is golden brown, 10 to 15 minutes more. Let cool while you prepare the filling.
Ad
related to: how to prebake pie crust without pie weights