Mar 5, 2025 · While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, …

Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with …

Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours. Preheat the oven to 375 degrees F.

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over. Bake, rotating halfway through, for 25 minutes. Tools You May Need

Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.

Perfect Pie Crust. Getting reviews... Level: Easy; Yield: 2 (10-inch) crusts; Nutrition Info. Nutritional Analysis Per Serving Serving Size 1 of 2 servings Calories 1620 Total Fat 105 g …

Allow the pie to cool to room temperature before drizzling with the glaze and topping with the dehydrated blueberry sprinkles. Once the glaze sets, slice into bars and enjoy. Store leftovers ...

Put the pie shell on a baking sheet and pour the filling into the hot crust. Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes.