[Sca-cooks] Re:non-soggy pie crust bottoms - OOP

[Stefan li Rous]

Devra mentioned:
>          Somebody on one of my other lists suggests using a lattice pie
> top instead of a solid sheet.
Hmmm. Why would whether the top of the pie is open, has a lattice pie 
top or is solid have an impact on how soggy the bottom pie crust is? 
Perhaps the amount of moisture retained, but the amount of liquid in 
most pie fillings would seem to far outweigh the amount of liquid that 
might boil off.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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