[Sca-cooks] Pie crust help!!!
Huette von Ahrens
ahrenshav at yahoo.com
Fri Jul 16 00:48:38 PDT 2004
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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