SC - Camp baking

[Huette von Ahrens]

Greetings, O Fellow Artemisian!
I bet this is a common problem, esp. when making pies/tarts/etc. with very wet
ingredients, e.g., a quiche.  All of _those_ sorts of recipes tend to ask you to
pre-bake the pie crust for a while before adding the filling.  This might work,
even if you're doing a two-cruster.  And of course, you can always fob off the
trial results on a certain Welsh woman....<grin>
Maire

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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