[Sca-cooks] tart crusts/pans

[Nancy Kiel]

You might want to try filling the crust with bread rolls rather than
beans--the rolls will give you more support.  Do the receipts ever say to
bake the lid separately and put it on later?



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>Stefan said
>Oh! I guess I had a reverse "You Know You're in the SCA when..."
>moment. I wasn't even thinking about the SCA. Hey, I'm an SCA newbie.
>I've only been in since late 88. I guess I forgot that the SCA existed
>in the 70s. I thought you were talking about mundane dinner parties or
>state dinners when you said head table. I take it, (now) that the Williams-
>Sonoma pan set was not sold specifically as a pan for making removeable
>crust pies.
>I'm not sure how this particular pan helps make the lift off top
>crusts. But suddenly this idea does sound intriguing. I guess you
>could also cook the pie with a top crust, but full of the pie beans.
>You then pour out the pie beans and either cut off the top or simply
>put/pour the new contents into the pie. Hmmm. Now that could be a real
>different eel pie... How long will eels live out of water? hmmm.
>
>


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