Prebaked Pie Crust for Tart Shell Recipe

Prebaked Pie Crust for Tart Shell Recipe

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45 juta s/d 2.5 milyar listing 2017
Prebaked Pie Crust for Tart Shell Recipe Prebaked Pie Crust for Tart Shell Recipe Prebaked Pie Crust for Tart Shell Recipe, For the best flavor and texture, be sure to bake the piecrust until evenly golden.
Prebaked Pie Crust for Tart Shell Recipe

Prebaked Pie Crust for Tart Shell Recipe

For the best flavor and texture, be sure to bake the piecrust until evenly golden. Prep : 15 minutes plus chilling Bake : 20 minutes
  • 1 recipe Pastry Dough for 1-Crust Pie, Pastry for 9-Inch Tart, or Pastry for 11-Inch Tart (Pastry For 9-Inch Tart)
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate, 9-inch tart pan with removable bottom, or 11-inch tart pan with removable bottom. If using pie plate, make decorative edge. If using tart pan, finish edge as directed in recipe. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie or tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack. Fill (and bake) as directed in recipe. Makes 1 piecrust or tart shell.
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Thursday, 23 November 2017

Prebaked Pie Crust for Tart Shell Recipe

Article Categories : Pies & Tarts

Prebaked Pie Crust for Tart Shell Recipe

Prebaked Pie Crust for Tart Shell Recipe

For the best flavor and texture, be sure to bake the piecrust until evenly golden.

Prep : 15 minutes plus chilling
Bake : 20 minutes

  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate, 9-inch tart pan with removable bottom, or 11-inch tart pan with removable bottom. If using pie plate, make decorative edge. If using tart pan, finish edge as directed in recipe. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie or tart shell with foil; fill with pie weights or dry beans. Bake 15
    minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack. Fill (and bake) as directed in recipe. Makes 1 piecrust or tart shell.