[Sca-cooks] Re: Coffyns

[Terry Decker]

How stiff is the pastry dough?  The less pliable the dough, the thinner the 
wall can be.  I'm of the opinion that a freestanding pastry can made at a 
thickness of 1/4 to 1/8 inches, but that it would take considerable practice 
to be able to do it consistently.

Bear


> Um..question...may sound odd but here goes.
> How thick should the pastry be to free stand 8 inches on the sides
> without collapsing on itself? I am assuming ( I know... bad word) that
> the top would have been done seperately and put on towards the end of
> the final baking stage.
>
> ~Zelina~