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Bake in a 400˚F oven until the edges are lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is lightly golden all ...
Bake until the edges of the crust are lightly golden brown, about 20 minutes. Remove the pie weights and parchment and let the crust cool while you make the filling. Reduce the oven temperature to ...
Preheat the oven to 400˚F. 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 ...
Lastly, pour the filling into the pie crust and bake for five minutes. Lower the oven temp to 325° and continue baking for 45 minutes, until the filling has fully set and is light golden brown on ...
I use 2 ½ cups of flour for two discs that make one 9-inch double-crusted pie or two 9- or 10-inch tarts or single-crust pies. Salt: Don’t forget the salt! I use salt to season everything ...
Preheat the oven to 425°F. In a large bowl, stir together the flour and salt with a fork. Add the shortening and cut in using only your fork--no hands!--until the dough forms pieces the size of ...
Though the pie crust rolled out easily and looked flawless, things changed once I put the pie tin in the freezer. ... The only problem I ran into was the low oven temperature, 300 degrees ...
Preheat the oven to 425°F. Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate. Prick the dough all over with the tines of a fork and crimp the edges between your ...
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