SC - pie crust advice

[allilyn at juno.com]

>> 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.<<

Buy some extra beans--northern, pea, whatever sort of dry beans, or rice,
you get a good deal on.  Use them to 'blind bake' your pie shells, before
the filling goes in.  Any good modern cook book should have a description
of the process, and times, etc.  I'm with you--soggy bottom crusts are
yucky.  

You can use a foil 'collar' around the edge to keep the crust there from
overcooking or burning.  Just take it off when you add the top crust, or
lattice, or whatever you are using for the topper.  Brushing the baked
bottom crust with some egg yolk mixed with a little water will help to
seal it, too.

Regards,
Allison,     allilyn at juno.com


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