[Sca-cooks] Re: Coffyns

[Nancy Kiel]

My understanding is that since the piecrust of a standing pie was not the 
light, flaky delicacy we know and love today, it was not intended to be 
eaten, and therefore needn't be made really thin. Looking at some pictures 
of standing pies from Dutch paintings, the pies appear to have been broken 
open, rather than sliced, and the crust is definitely thicker (2-3 times at 
least) than the metal plate onwhich it is served (Jan Davidsz. de Heem, 
1606-1648, from  THe Dutch Table by Gillian Riley).

Remember, preparing yyour food this way shows 1) another way to prepare your 
food; 2) enough money to afford the flour etc for the crust, which is just 
tossed away; 3)your cook has the skill and time to make this fancy thing.  
It's good to be rich (so I've heard).



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.


long as there's some kind of support during the baking process,
>the crust of a free-standing pie can easily be eight inches high and still 
>be 1/8 to 1/4 inch thick.  Without such support though they (at least the 
>ones I've made) tend to warp and deform.
>