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

[Bill Fisher]

On Sun, 7 Nov 2004 14:42:03 -0600, Stefan li Rous
<stefanlirous at austin.rr.com> wrote:
> 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
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****

Typically the easiest (and probably non-period) way to make your 
bottom crust non-soggy would be to blind-bake your pie crust filled
with beans, or marbles, or small stones.   Then put in the fillling 
and bake the pie.

Cadoc

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