pie weight造句

• Fill the foil with rice, beans or pie weights.
• Line with wax paper and fill with pie weights or dry beans.
• Fill with pie weights or dried beans and bake for 20 minutes.
• Fill the pie pan with pie weights or dried beans.
• Line tart shell with foil and fill with pie weights or rice.
• Line pie crust with foil; fill with pie weights or dried beans.
• Fill 2 / 3 full with dry rice or beans or pie weights.
• Then line tart shell with aluminum foil and either pie weights or beans.
• Line the crust with foil and fill with dried beans or pie weights.
• Place foil or parchment paper on crust then add pie weights or dried beans.
• Cool completely and remove pie weights or beans along with wax paper before filling.
• Fill pan with beans or pie weights.
• Line dough with foil and weight with pie weights, dried beans or raw rice.
• Place pie weights in shells, and bake until lightly golden, about 15 minutes.
• Fill with dried beans or pie weights.
• Remove the foil and pie weights and let the crust cool completely on a wire rack.
• Line the pastry shell with parchment paper or aluminum foil, then fill with pie weights.
• Fill with beans or pie weights.
• Remove pie weights from crust and spread a layer of mixed cranberries and apricot pieces in bottom.
• Remove shell from freezer, line with foil and fill with pie weights ( or rice ).