[Sca-cooks] tart crusts/pans

[johnna holloway]

These pans allowed you to bake the domed lids alone. Then you
lifted them off the lid molds/pans and placed them on
the pie to serve. Having two of them allowed for
making an extra lid in case one broke. You could also
decorate the lid and bake it at a different temperature and timing
than what the pie baked at. You only combined the two when you
got ready to serve it.

I have been looking for a picture but haven't found one yet.

Johnna Holloway  Johnnae llyn Lewis

Nancy Kiel wrote:
>
> 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
>> >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.