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SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 7
HINTS FOR BEST RESULTS
PIE CRUST DOUGH AND PASTRY
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A selection of refrigerated or frozen pie crust doughs, phyllo or butter puff pastry
are readily available in most local grocery or specialty stores.
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Keep pie crust dough frozen or refrigerated until use. Allow dough to thaw; use slightly
chilled or at room temperature.
•
For best results, roll the standard refrigerated 9-inch pie crust slightly thinner,
out to 11-inches. Each 9-inch pie crust will produce 4 top and 4 bottom pie crusts.
Keep unused dough covered to prevent drying out; re-roll as needed.
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Some pies, such as tarts and quiches with dry, firm fillings can be made with 1 bottom
pie crust only.
IMPORTANT: To avoid fruit or fillings baked onto the top cooking plate, do not over-fill.
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Pie crust dough can be pre-cut and stored for later use. Separate each pre-cut pie dough
crust with a layer of parchment or plastic wrap. Cover with plastic wrap and store
in a sealed freezer bag in the freezer.
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As a general rule, allow 10 to 12 minutes for pies baked in pie crust dough to brown.
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As a general rule, allow 8 to 10 minutes for pies baked in phyllo or butter puff pastries
to brown.
PIE FILLINGS
IMPORTANT: Do not use liquid ingredients such as sauces, gravies and custard
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on their own or in large amounts, as they will overflow and cause the pie crusts to
become uncooked and soggy. Fillings should be combined with solid ingredients.
IMPORTANT: The cooking time for the pies is not sufficient to cook raw meat fillings
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or to soften fresh fruit or vegetables for fillings. FILLINGS SHOULD BE FULLY COOKED
and cooled to room temperature before adding to the bottom pie crust.
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Leftovers and some canned and frozen foods make quick and easy pie fillings.
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As a general rule, use between a heaping 1/4 cup to 1/3 cup filling per pie. Mound
shredded cheese onto the pie before adding top pie crust, as it tends to collapse.
Pies with insufficient filling will not form a good shape and may not brown on top.
To avoid overflow and soggy crusts, never overfill pie crusts. Experiment and note various
amounts and cook times of recipes to ensure future pie baking success.
•
Prepared fillings may be stored in an air-tight container in the refrigerator for up to 2 days.
CAUTION: Pie Maker pies are hot! Allow pies to cool before eating. Cheese, tomato,
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sugars may retain heat and may cause burns if eaten too quickly.
STORING & REHEATING PIES
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Place cooked pies onto a cooling rack or onto a paper towel-lined plate to absorb
condensation and retain crust crispness.
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To keep pies warm for serving, place baked pies on a rack in a warm 200ºF - 250ºF oven
for up to 20 minutes.
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Pies can be cooled, wrapped in plastic wrap and kept in an air-tight container in the
refrigerator. Reheat in a preheated hot oven or toaster oven at 425ºF - 450ºF for 10
minutes or until heated through.
•
Cover cooled pies in plastic wrap and store in a tightly sealed freezer bag in the freezer.
For a quick warm up, heat individual frozen pies in microwave oven for 3 minutes at 50%
power.*
*Microwave ovens may vary. Adjust as necessary.
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