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Yields: 1. Prep Time: 5 mins. Total Time: 35 mins. Ingredients. 1. unbaked pie crust. Directions. Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate.
Directions 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 ...
Bake at 375 degrees Fahrenheit for 25 to 30 minutes, the sides of the crust should be set and lightly golden. Remove the pie weights and paper. Bake until golden on bottom.
Pie shell after blind baking. Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. 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.
Beat in the soup, brown sugar, eggs, vanilla extract, cinnamon and nutmeg. Pour the potato mixture into the pie crust and place onto a baking sheet. Bake for 1 hour or until set. Let the pie cool in the pan on a wire rack for 3 hours. Time-Saving: Substitute 1 3/4 cups drained and mashed canned sweet potatoes for the fresh mashed sweet potatoes.
The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for 15 minutes before filling to help relax the gluten.)
Directions. Preheat the oven to 350°F. ... Cut a 8-inch piece of foil and loosely tent the top of the pie. Bake on the center rack for 45 minutes. ... keeping the edges covered, and continue to ...
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.
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