lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Bread Pudding
Ingredients:
- 1 heavy cream
- 1/2 vanilla pod
- 4 -6 vanilla extract
- 1 1/4 eggs
- 2 granulated sugar
- 1
- 6
- 1/3
Instructions:
1. Preheat the oven to 350°F/175°C Butter a deep-sided, 6-8 cup baking dish. Find a larger baking dish that you can sit the first one into, pour water into the outer dish until it comes halfway up the sides of the small, inner dish.
2. Tear the brioche into medium-sized pieces (about 2" each) and slather them merrily with chocolate spread. Cover the base of the inner dish with the brioche pieces and scatter chocolate chunks over and between the pieces.
3. In a 2-qt saucepan, heat the milk and cream together, with the vanilla bean. At the same time, beat the eggs and sugar together in a large bowl until the sugar is dissolved. When the milk starts to bubble, remove the vanilla bean; if using vanilla extract, add it at this point. Start beating eggs and add milk mixture little by little, beating continuously, until it's all in the bowl, then pour back into the saucepan and stir constantly until it heats through. You don't need to thicken this custard mix, just warm up the eggs.
4. Pour the custard mix over the brioche pieces. Squish the brioche down into the custard, helping it to soak into the bread. Pop the two dishes into the oven, on an oven tray if you would like for easier handling. Bake for 45 minutes. Serve hot, or cold, with cream or ice cream if you really and truly hate your arteries.
Title: Mother-In-Law's Bread Pudding
Ingredients:
- 8 milk
- 1/2 suet
- 4 brown sugar
- 2 mixed spice
- 2 egg
- 2
- 1 -2
- 1
Instructions:
1. Break bread up and soak in the milk, heat if in a hurry as it soaks in faster.
2. Mix in the other ingredients.
3. add a little extra milk if it looks too thick.
4. Put into greased pie dish, the thickness will affect the cooking time. We usually have the bread mix about 2 inches deep in the dish.
5. Penny (and I) add a little nutmeg and sugar on top.
6. Cook for about 45 mins at 350F, Gas Mark 4, 180°C.
Title: Chocolate Caramel Cookie Candy Bars
Ingredients:
- 35 water
- 1/4
- 1
- 2
Instructions:
1. Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
2. In the meantime, in a double boiler over low heat, melt the chocolate chips.
3. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
4. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
5. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
6. Makes 40 bars.
7. - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
8. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
9. Follow the rest of the directions exactly.
Title: Golden Saffron Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 8 saffron
- 2 eggs
- 1 vanilla extract
- 2 1/2 cake flour
- 1/4 salt
- 1 baking powder
- 1 milk
Instructions:
1. Cream butter and sugar until light and fluffy. Finely crush saffron and add to butter.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla. Sift dry ingredients and add to butter mixture alternately with milk.
4. Pour batter into two greased and floured 8 inch cake pans.
5. Bake at 375 for 25 minutes.
6. Remove from pans and cool before frosting.
Title: Root Beer
Ingredients:
- 4 sugar
- 3 -4 cold water
- 2
- 4 - 4 1/2
Instructions:
1. In a 5 gallon container, pour extract.
2. Add water and sugar and stir until sugar is completely dissolved.
3. Add dry ice and allow to bubble for about 1 hour before drinking.
4. This gives the drink the "fizz" factor.
5. Drink!
Title: Fresh Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 3 vanilla
- 2 baking soda
- 1 cinnamon
- 2 salt
- 1/2 apples
- 3 buttermilk
- 1 butter
- 1/2 brown sugar
- 1/2 - 1 heavy cream
- 1
- 1/4
Instructions:
1. Mix cake ingredients by hand and pour into a tube pan.
2. Bake in preheated 350°F oven for 1 1/2 hours.
3. ----Topping-----
4. Boil 2 1/2 minutes and pour over cake while cake is still hot.
Title: Simple Brandy Cream
Ingredients:
- 1 heavy cream
- 2 -3 icing sugar
- 3 brandy
Instructions:
1. Whip cream & icing sugar together until soft peaks form.
2. Then quickly fold in the brandy.
3. Serve with dessert of your choice.
Title: Almond Twists
Ingredients:
- 2 almond paste
- 1 frozen puff pastry
- 1 white chocolate
- 1
Instructions:
1. Preheat oven to 375°F.
2. Sprinkle work surface lightly with superfine sugar.
3. Unfold pastry and roll out to 12" square.
4. Break apart almond paste into little pieces and scatter evenly over half of the dough.
5. Fold dough in half over almond paste. Roll out to 10 x 12".
6. Add more sugar to work surface as needed to keep dough from sticking.
7. Fold dough in half again and roll out again to 10" x 12".
8. Cut in half to make 2 rectangles each 5" x 12".
9. Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
10. Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
11. Bake 15 - 18 minutes, until puffed and golden.
12. Remove to wire rack to cool.
13. In two small microwaveable bowls, separately melt the chocolates.
14. Drizzle both chocolates over the cooled twists.
Title: Banana Cake and Old Fashioned Icing
Ingredients:
- 1 sour cream
- 1 sugar
- 2 butter
- 3 eggs
- 1 1/2 bananas
- 1 baking soda
- 1 vanilla
- 2 flour
- 3 butter
- 2 powdered sugar
Instructions:
1. Cream sour cream, sugar, butter, vanilla and eggs. Add bananas baking soda and flour. Bake in a moderate oven *350 degrees* in a prepared 9x13 pan. Baking time varies. 45 minutes should be way more then enough. Mine takes 40 minutes and five to toss together.
2. Icing: as cake is baking bring orange juice and butter to room temperature. add powdered sugar in a mixer. Until its at desired consistency.
Title: Simnel Cake
Ingredients:
- 175 butter
- 250 plain flour
- 1 nutmeg
- 1 ground cinnamon
- 1 lemon, juice and zest of
- 100 sultanas
- 50 raisins
- 175 currants
- 175 eggs
- 125 milk
- 175 icing sugar
- 4 almond paste
- 3 almond paste
- 200
- 350
- 1
- 3 -4
Instructions:
1. Preheat oven to 150 degrees Celsius Grease and line a 20 cm round deep cake tin with double thickness of baking (parchment) paper.
2. Sift flour, nutmeg, cinnamon, and a pinch of salt into a bowl. Stir in the zest, cherries, peel, sultanas, raisins, and currants.
3. Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little extra flour if the mixture begins to curdle. Add the flour and fruit mix and milk and mix to a soft dropping consistency. Spread just over half of the mixture in the tin.
4. On a surface dusted with icing sugar, roll out 200 g almond paste to a 19 cm circle. Place on top of the mixture in the tin. Spoon in the rest of the mixture. Level the top and make a slight dent in the centre. Bake for 2 3/4 hours, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin.
5. For the decoration, dust the work surface with icing sugar. Knead a little yellow colouring into 350 g almond paste, then cut off 50 g and set aside. Roll out the remainder into a 20 cm circle. Brush the top of the cake with the jam and put the almond paste on top. Crimp the edges.
6. Take the remaining almond paste and divide into 5 pieces. Dust your hands with icing sugar and roll each piece into an egg shape. Arrange on the cake with the violets.
Title: Grilled Angel Food Cake
Ingredients:
- 1 1/2 strawberries
- 3/4 rhubarb
- 1/2 sugar
- 6 water
- 1 3/4 vanilla
- 1/8 cinnamon
- 1
- 3/4
Instructions:
1. Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source.
2. In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside.
3. Lay angel food cake toward edge of grill rack or broiler pan where there is less heat.
4. Grill cake until each side is nicely browned, approximately 1 to 3 minutes.
5. On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.
Title: Mascarpone Brioche Sandwiches With Chocolate Soup
Ingredients:
- 1 heavy cream
- 1 cream cheese
- 1 honey
- 1/4 mascarpone cheese
- 3 unsalted butter
- 1 margarine
- 3
- 8
- 4
Instructions:
1. Combine the cream and milk in a heavy, medium saucepan and bring to a simmer over medium heat.
2. Add the chocolate and cook, whisking constantly, until smooth, about 4 minutes.
3. Remove from the heat and add liqueur.
4. Cover to keep warm.
5. Combine the cream cheese and honey in a small bowl and mix until well blended.
6. Fold in the mascarpone.
7. Spread the mixture on 4 slices of the bread and top with the remaining bread.
8. Spread 1-1/2 teaspoons of the butter, on each side of the sandwich.
9. Heat a medium skillet over medium-high heat.
10. Add the sandwiches 1 at a time and cook until golden brown, 1-1/2 to 2 minutes per side.
11. Remove and repeat with the remaining sandwiches.
12. Cut each sandwich into 4 traingles.
13. To serve, ladle the soup into 4 shallow bowls and top each with 1 quartered sandwich.
14. Serve at once.
Title: Coconut and Raspberry Cupcakes
Ingredients:
- 4 eggs
- 2/3 sugar
- 1 1/4 all-purpose flour
- 1 baking powder
- 2/3 flaked coconut
- 1/2 unsalted butter
- 1/4 icing sugar
Instructions:
1. Preheat oven to 425*F (220*C).
2. Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
3. If you do not have enough pans, the cakes can be cooked in batches instead.
4. In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
5. sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
6. Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
7. Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is 3/4 full.
8. Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
9. Turn out onto racks to cool completely.
10. Dust with icing sugar and serve.
Title: Ricotta Cheese Pie
Ingredients:
- 1 half-and-half cream
- 1/2 unflavored gelatin
- 2 heavy whipping cream
- 2 ricotta cheese
- 2 confectioners' sugar
- 1 vanilla
- 3/4 cinnamon
- 1 1/2 nutmeg
- 1/2
Instructions:
1. Flute the pie crust edge, and bake the shell; cool completely.
2. In a small saucepan, place the COLD milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
3. Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
4. In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
5. In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
6. In a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
7. Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
8. Reserve 1 cup of the whipped cream for topping.
9. Fold in the remaining whipped cream into the ricotta mixture.
10. Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
11. Top with one-third of the ricotta cheese mixture.
12. Layer the chocolate and the cheese mixture 2 more times.
13. Spread reserved whipped cream over the top of the pie.
14. Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
15. Chill the pie for 3-4 hours before serving.
Title: Patty's Rice Pudding
Ingredients:
- 1/2 water
- 1/2 eggs
- 3 sugar
- 1/2 vanilla
- 2 salt
- 1/4 milk
- 2 1/2 raisins
- 1/2 cinnamon
Instructions:
1. Heat oven to 350 degrees.
2. Heat water to boiling.
3. Remove from heat; stir in rice.
4. Cover and let stand about 5 minutes.
5. Blend eggs, sugar, vanilla and salt.
6. Gradually stir in milk.
7. Mix in rice and raisins.
8. Pour into ungreased 1-1/2 quart casserole; sprinkle top with cinnamon.
9. Place casserole in square pan 9x9x2 inches; pour very hot water (1-1/4 inches deep) into pan.
10. Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean.
11. Remove casserole from water.
12. Serve pudding warm or cool.
Title: Lime Jelly Roll Cake
Ingredients:
- 5 eggs
- 1 sugar
- 1/4 salt
- 1 cake flour
- 1 baking powder
- 1 lime zest
- 1 vanilla
- 1 1/2 sugar
- 4 key lime juice
- 1 lime zest
- 2 unsalted butter
- 3/4
- 1
Instructions:
1. Cake:.
2. Combine eggs and sugar and beat until thick and lemon coloured, and a ribbon forms when you lift the beater, about 5 minutes.
3. Add vanilla and lime zest.
4. Fold in the dery ingredients carefully.
5. Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
6. Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
7. Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not overbake!
8. While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar. Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.
9. Filling:.
10. In a microwave safe bowl, whisk egg yolks, sugar, juice and zest until smooth. (I'm going to add some green food colouring to make it more appropriate for St Patricks day).
11. Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
12. Let cool completely. Store for up to three weeks.
13. When cake is cool unroll it gently and spread with cooled lime curd. Carefully spread the whipped cream over that and roll back up.
14. If you have time, refrigerate for a few hours.
15. Sprinkle with confectioners sugar and slice carefully.
Title: Best Blueberry Grunt
Ingredients:
- 4 blueberries
- 1 granulated sugar
- 1/2 water
- 1/2 lemon juice
- 2 flour
- 1/4 sugar
- 2 baking powder
- 1/2 salt
- 2 butter
- 1 milk
Instructions:
1. In a saucepan, combine the berries, sugar, water and lemon juice.
2. Heat to boiling and reduce to a simmer.
3. Combine the flour, sugar, baking powder and salt in a bowl.
4. Cut in the butter.
5. Add the milk, all at once and mix only until moistened.
6. Drop by spoonfuls into the simmering berries.
7. Cover and simmer for 15 minutes.
8. DO NOT LIFT THE LID.
9. Serve warm with Whipped Cream, Cream or Ice Cream.
Title: Rocky Road Pizza
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 3/4 all-purpose flour
- 1 peanuts
- 1 mini marshmallows
- 6
Instructions:
1. Turn oven to 375. In a large mixer bowl, beat butter untill softened. Add sugar and brown sugar and beat untill fluffy.
2. Add egg and vanilla.Beat well. Then gradually beat in flour. Spread dough evenly in a ungreased 14 inch pizza pan. Bake in the 375 oven about 12 minutes or untill golden.
3. Sprinkle peanuts,marshmallows and chocolate chips atop hot crust. Return pizza to the 375 oven. Bake 6 to 8 minutes more or untill marshmallows are golden.Cool in pan. To serve pizza, cut into wedges or squares with pizza cutter or sharpe knife.
Title: Blueberry Cake Without Grains
Ingredients:
- 150 butter
- 2 honey
- 2 eggs
- 1/2 vanilla
- 120 blueberries
Instructions:
1. Allow butter to soften or melt. Preheat oven to 175°C or 325°F.
2. Prepare a small baking dish or individual dishes.
3. If using a food processor or mixer, combine all ingredients except the berries until smooth and combined. If mixing by hand, combine butter and nutss, then add eggs, honey and vanilla.
4. Stir in berries last.
5. Bake for about 20 minutes. Finished cake should be a bit firm to the touch.
6. Note: Taste-test the batter for the right amount of honey, then let them cool to fully enjoy the taste.
Title: Almond Pear Cobbler
Ingredients:
- 4 pears
- 1/4 butter
- 1/4 whole wheat flour
- 1/2 salt
- 1/2 baking powder
- 1 sugar
- 1/4 Splenda sugar substitute
- 1/4 cinnamon
- 1 skim milk
- 3/4
Instructions:
1. Slice peaches. Peel if desired.
2. Take a glass baking dish and melt butter into the bottom of it.
3. Mix together all dry ingredients.
4. Add skim milk to dry ingredients and mix well.
5. Pour batter into baking dish but do not stir.
6. Drop pears onto batter. While baking the batter will rise up around the fruit.
7. Bake for 45 minutes at 350 degrees.
8. The combination of the whole wheat and almond flour gives it a slight almond flavor and a very interesting consistency. I've also used coconut flour and it was very good as well.
9. Of course if you are Celiac or medically intolerant of gluten, you can use it with rice flour or just go all almond or coconut.
Title: Blueberry Grunt
Ingredients:
- 4 frozen blueberries
- 1/2 sugar
- 2 sugar
- 1/2 water
- 2 dry tapioca
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 4 unsalted butter
- 1/2 milk
- 1 egg
- 2 light brown sugar
Instructions:
1. In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
2. In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
3. In small bowl, beat milk and egg together.
4. Stir into flour mixture to form a soft dough.
5. Turn the slow-cooker to high.
6. Drop the dough by tablespoonfuls on top of the blueberries.
7. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
8. Sprinkle the dumplings with the brown sugar.
9. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Title: Those Oh so Special Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 -4 milk
- 2 vanilla
- 5 flour
- 4 baking powder
- 1/2 salt
Instructions:
1. In very large bowl, and I do mean VERY LARGE, beat butter and sugar until light and fluffy. Beat in eggs, 2 TBLS. Of the milk and vanilla until smooth.
2. In large bowl, and I do mean VERY large bowl. mix flour; baking powder and salt until light and thoroughly combined. Gradually beat flour mixture in to butter mixture. If dough seems a bit dry, add another tablespoon or two of the milk. Gather dough into a ball and divide into 8 parts. Wrap each part in plastic wrap or foil and refrigerate 8 hours or longer. The dough may also be frozen and thawed in the refrigerator.
3. When ready to bake, remove dough from refrigerator one part at a time. Preheat oven to 350°F Roll with a very, very well floured rolling pin to approximately ¼ thickness (I like these a little thicker) on a very, very well floured surface. Cut into desired shapes, place on a lightly greased cookie sheet and bake 10-12 minutes. Transfer cookies to rack and cool immediately.
Title: Easy Double-Dipped Chocolate and Nut Shortbread Logs
Ingredients:
- 1 unsalted butter
- 1/2 icing sugar
- 3/4 vanilla
- 2 all-purpose flour
- 1 salt
- 3 Crisco shortening
- 2 walnuts
- 1 3/4
Instructions:
1. Set oven to 325°.
2. Lightly grease cookie/baking sheets.
3. In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
4. Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
5. Stir in 1 cup mini chocolate chips.
6. Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
7. Place on cookie sheets about 1-1/2-inches apart.
8. Bake for about 10-14 minutes or until the logs are firm.
9. Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
10. In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
11. Dip one end in the chocolate then into the chopped nuts.
12. Holding the cookie in the middle, repeat with the other end of the cookie.
13. Place on waxed paper to set.
Title: Easy Nutella Chocolate Mousse - Gluten Free
Ingredients:
- 1/4 warm water
- 1/2 dark chocolate
- 9 heavy whipping cream
- 8
- 2
Instructions:
1. In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate, and place the bowl over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate over the simmering water, stirring occasionally, until smooth. (Or, you can melt the chocolate in the microwave in short, 30-second bursts, stirring well in between.) Remove the melted chocolate from the heat and add the Nutella and the cocoa powder dissolved in water into it, whisking until smooth. The mixture should be relatively thick but smooth and shiny. Set the bowl aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until stiff, but not dry, peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain.
3. Transfer the mousse to a large pastry bag fitted with a large, plain, open piping tip. Pipe the mousse into small ramekins, jars or a well-greased miniature cheesecake pan. Or just spoon it in - maybe not as pretty but it does the job. Place in the refrigerator to chill until firm (about 2 hours). Serve chilled, with the (optional) whipped cream and chocolate shavings.
Title: Perfect Double Crust Pastry Shell
Ingredients:
- 2 all-purpose flour
- 3/4 Crisco shortening
- 1 salt
- 1/4 water
Instructions:
1. Be sure to sift flour before measuring.
2. Put sifted flour in large bowl. Add salt and stir together.
3. Add shortening in chunks with a butter knife.
4. Cut together until lumpy.
5. Add water a little at a time and shape into a ball.
6. Cut ball in half and roll out crust one at a time on a floured surface until it's about 1/8 inch thick.
7. Roll part way onto your rolling pin and transfer to your pie pan.
8. Prick holes in the bottom and sides with a fork.
9. Add whatever pie ingredients you are using.
10. Put top crust on and press edges together.
11. Cut slits in top crust with a knife for venting.
12. Bake according to your pie's requirements.
13. If using a pudding recipe, bake pie shell at 425 degrees for 10-15 minutes.
14. Watch it so it doesn't get too brown.