SC - pie crust advice

[Stefan li Rous]

Caointiarn asked:
> 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 . . . .

Check these two files in the FOOD section of my files. I think they both
have comments about crusts and such. I have decided I will pull the info
that is common to both types and place it in a seperate file, but that
is still to come. I also have some stuff recently posted on pies which
hasn't made it into these files. Email me if you want this.
meat-pies-msg     (98K) 12/30/99    Period meat pies. Recipes.
fruit-pies-msg    (39K) 12/20/99    Period fruit pies. Recipes. Baking pies.

This file might also be of use:
Period-Pies-art   (33K)  9/29/97    "Raising a Coffin or the Fine Art of Making
                                       Period Pies." by Lady Aoife Finn.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****