[Sca-cooks] Pie crust help!!!

[Bill Fisher]

If you are going to blind-bake the crust - I put dry beans in mine
(usually in cheesecloth
sometimes foil) to put weight on the crust so it sets up properly and
isn't too flaky
on the bottom when served.  That way you can get it to the plate in one peice.

*ponders making a pie, but is a south beach addict*

Cadoc

On Wed, 11 Aug 2004 20:15:36 -0400, Avraham haRofeh
<avrahamharofeh at herald.sca.org> wrote:
> > 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!!!
> 
> 1. Dock the crust, then pre-bake.
> 
> 2. Spread a small amount of melted jelly (of a compatible flavor) over the
> crust before adding your filling.
> 
> 3. Other than that, there isn't a whole lot you can do - if the pie sits
> more than 24 hours after baking, the bottom crust is going to start to get
> soggy.
> 
> ****************
> Reb Avraham haRofeh
>      (mka Randy Goldberg MD)
> Quarterly azure and argent, four mascles counterchanged
> Random Tag: Any sufficiently advanced magic looks like technology. – Clarke's Law
> 
> 
> 
> 
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