SC - Escargot

[Philip & Susan Troy]

Greetings from Lady Elizabeth Hawkwood of Elfsea.

I have done meat pies for feast (several days ahead - some
were frozen, some were refrigerated) and had no problem
with the bottom crust being soggy. All the pie dough was
made from "scratch."  (Food processor yielded a tougher
dough, mixing by hand was much softer/flakier.)  I never
oil the bottom of the pan, but I sometimes dust it with flour.

When I do meat pies at home for dinner, I use a cake pan
with straight sides instead of the slanted side pie pan. This
works great, too, and I've never had a soggy bottom - only
nice slices which can be held in the hand.

Perhaps it's the length of time spent baking?  And, if the
meat mixture is not too soupy.

/Ly Elizabeth

Karen O wrote:

> Adamantius said it first:
>
> >I also have questions on Seumas's rye pie pastry<
>
> but I need to get some firm advice for the meat pies I am making for the
> Crown Tourney.  Basically, the pies are gonna be big  (deep dish, 9 - 10
> inches across) to be portioned out for 8 - 10 people apiece.  I personally
> deplore uncooked/soggy bottom crust, and since it's  *MY* feast, I want to
> do everything I can to make sure the bottom crust bakes up nice & dry and
> intact.
>
> So, please share  recipes or techniques  --- I only have 17 days til the
> feast . . . .
>
> Caointiarn
>
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