[Sca-cooks] Question about pie crusts--sorta OOP

[Sue Clemenger]

Hi, gang.  I'm going to take meaty mincemeat pies to our baronial
holiday party next weekend, and I'm wondering what kind of piecrust
would be best for them.  I don't want to do a paste that one normally
associates with dessert, since they'll be closer to a main dish sort of
thing.  I'm thinking something a little sturdier, maybe? Anyone got any
ideas that would help?
--Thanks in advance,
Maire