SC - Camp baking
Huette von Ahrens
ahrenshav at yahoo.com
Tue Mar 21 16:17:27 PST 2000
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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