[Sca-cooks] Tips for Better Pies

[Bill Fisher]

On Fri, 24 Dec 2004 19:50:46 -0800, Laura C. Minnick <lcm at jeffnet.org> wrote:
> At 04:02 PM 12/24/2004, you wrote:
> 
> >So first, he suggests for the crust: make it with less liquid and more
> >fat. The fat will repel some of the moistness from the filling.
> 
> Never thought of that. Wonder what the texture would be like.
> 
> >Then, second, for the filling: make it less moist by pre-cooking it to
> >some extent before putting into crust to bake.
> 
> That is that last thing I would do. I would have done the opposite-
> actually, I have, such as Flan of Almayne or pumpkin pies at Thanksgiving-
> I prebaked the crust for about 10 minutes of so- enough to dry it a bit, so
> it doesn't get waterlogged with the filling.  Anyone else doing that?
> 
> It's Christmas Eve, the Love of my Life is here, and so are all three of my
> kids. So why am I whining? Because the Germ of the Week got ahold of me on
> Wednesday, I can no longer breathe, I'm running a fever, and the thought of
> going out for services tonight is as daunting as running a marathon. So I'm
> sitting here with my juice and ibuprofen, hearing the voices drift in from
> the other room, and still feeling very lucky- such wonderful people who
> love me even with the sniffles...
> 
> 'Lainie

Yeah, I tend to blind bake crusts for wet fillings, it helps out a
lot.  I usually
put stuff in the crust though when I blind bake it, like beans.  Keeps it from
gettin all poofie on me.

Cadoc
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