[Sca-cooks] Pie Crust

[Terry Decker]

61 actually works into an elastic dough which can be rolled fairly thin.
I've used it for making Krapfen.  I find it a little soft for a freestanding
coffin, which is best done with flour, water and a little salt.

Bear


I am certain that good gentles such as Bear will have many more thoughts,
>but the one that sprang to my mind was in Sabina Welserin - German 1553. I
>have found two in the manuscript and I am not certain the difference in
>intent between them. I am more inclined towards 70 for normal pies and
>tarts. 61 seems to be more for a freextanding coffin style pie, but i could
>be wrong.
>
>
>Serena da Riva