Stir or shake pan a few times for even baking. To toast coconut, heat oven to 350, line a baking sheet with a layer of coconut and bake until lightly browned, about 5 to minutes.
Cool and use immediately or cover with plastic wrap and foil and freeze for up to two months.ġ ½ cups dried coconut, divided and toasted Remove from oven and brush with egg white to seal. Use a pie shield around the edges at this stage if desired. Remove parchment and pie weights and return crust to oven, baking for an additional 10 minutes until crust is dry in the center and lightly browned around the edges. Remove from oven and adjust temperature to 375 degrees. Remove from refrigerator and prick the bottom and sides with a fork or toothpick, line with parchment paper and fill with pie weights, dry beans or rice.īake for 10 to 15 minutes until pastry begins to brown around edges. Cover and chill for 15 minutes before baking, or overnight. To flute the edge, press into the pastry with your thumb between the first two knuckles of your other hand, and work your way around the pan.
Gently press the dough into the bottom and sides of the pan, and trim the edge as desired, keeping in mind that the pastry will shrink slightly in the oven. Roll the pie crust out on a lightly floured surface until it’s about 2-inches wider in diameter than the pie pan, then gently roll the dough around your rolling pin and unroll over the pie pan. 1 9-inch prebaked pie crust (see recipe on blog for pate brisee or use store bought)
0 kommentar(er)
