[Sca-cooks] Pie crust help!!!

[Carol Eskesen Smith]

Do you prick the bottom with a fork before adding the filling?  It helps.

Regards,
Brekke (catching up slowly)

----- Original Message -----
From: Huette von Ahrens
Sent: Friday, July 16, 2004 3:52 AM
To: Cooks within the SCA
Subject: [Sca-cooks] Pie crust help!!!

Okay.  I really am not a pie person, but my
mother
just loves pies.  Because she is 88 years old and

an invalid, I want to feed her foods that she
likes and will eat.  She can pick at her meat
and veggies and declare herself too full to eat
any more, but if I offer her a slice of homemade
pie, she always finds room for a slice of pie.

So, since I am now her care giver, I have been
making all her favorites, which are fruit pies.
In April, I made strawberry pies, rhubarb pies,
and strawberry-rhubarb pies.  In May, I made
a ton of apricot pies from our overproducing
apricot tree.  In June, I made peach pies from
our three peach trees.  Just today, I made two
blueberry pies.

My problem is with soggy pie crusts.  I have
been using exclusively the Pillsbury refrigerated
pie crusts.  They are easy to use and taste like
real pie crusts.  I have made two crust pies,
one crust pies, and pies using pre-baked crusts.
In every instance, no matter what I do or
how I try to keep the filling from being too
juicy, I still get soggy pie bottoms.  I am
in dispair!  How do I make a juicy fruit pie and
not get soggy pie crusts?  I am at my wit's end!
Help!!!

Huette


=====
Blessed are they who can laugh at themselves for they  
shall never cease to be amused.



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