[Sca-cooks] Make Fayre Paste (was: Medieval History Magazine...)

[Terry Decker]

One reason to pre-bake a pie shell is to prepare it to hold liquid filling.
Pie shells, especially those without shortening, have a tendency to absorb
liquids.  An unbaked pie shell that is absorbing liquids may not bake
properly.  The answer is to partially or fully bake it before filling.

Bear


>So I'm an idiot, of course the coffin pastries CAN be baked empty-- those
>four-and-twenty blackbirds won't be singing if the crust isn't pre-baked.
I
>was wondering why one would pre-bake the crust and then bake it again with
>the filling; no doubt it depends on the filling (you would think that by
now
>  I would know that no one did everything exactly the same way all the
>time).
>
>
>
>Nancy Kiel