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Instructions for baking a pot pie usually recommend covering the edge of the crust with cooking foil. This sounds easy, but the normal method of tearing off a ...
Directions for baking a pot pie usually recommend that you wrap the crust edge with a strip of aluminum foil. I will show you a good method of ...
You will need:- aluminum cooking foil- scissors or cooking shears- pot pie (any flavor, any size, fresh or frozen, homemade or store-bought)- about five minutes of time.
Tear off a square of foil, about one-inch larger than the diameter of your pie. This six-inch pie required a square of foil about seven inches square.
Fold the top right corner diagonally down to align with the bottom edge. This will roughly form a triangular shape.
Fold the bottom right corner up to align with the top edge of the triange, forming a doubled triangular shape, with a point at the right side.
Place the pointed tip of the folded triangle at the center of the pie to estimate where to cut the foil. The goal is to cut the tip ...
Now we need to cut out the inside of our foil cover.Again, place the pointed tip of the folded cover at the center of the pie and estimate ...
Unfold the foil cover and center over the top of the pie. There should be an overhanging margin of foil about one inch larger than the diameter of ...
Carefully wrap the overhanging margin of foil around and under the edge of the crust. Keep the cover centered over the pie as you wrap.
Place your foil-covered pies on a baking sheet and place into an oven, pre-heated to the correct temperature as specified by your cooking directions or recipe.Allow the pies ...
When the recommended cooking time expires, remove the pies from the oven using protective kitchen mitts or hotpads. Set the pies on a heat-proof surface!The crust should look ...
Remove the cover and check the crust. It should be lightly browned and flakey.My pie looks perfect! The foil has protected crust from burning, allowing the center crust ...
Here you can see a close-up of the flakey crust and steaming goodness inside.
This is my favorite combination when serving a pot pie. The light, fresh, cold taste of cottage cheese contrasts nicely with the heavier, meaty savor of the pot ...
General Public License
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