SC - pie crust advice
Karen O
kareno at lewistown.net
Mon Mar 20 15:27:13 PST 2000
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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