[Sca-cooks] tarts vs. pies, a bit of help

[Johnna Holloway]

I've bad luck at times with these sorts of crusts defrosting in funny ways.
They break sometimes and then you are rerolling them anyway.
I'd practice a few weeks ahead and make sure they defrost as wanted.
Also you may not be the person working with them on the day of the
event. You want them to go smoothly for your helpers.

Johnnae

Alexa wrote:

>I like this idea, with the muffin tin.  Suggestions on
>crust?   I was thinking of a crust that could be made
>ahead of time, cut out, and either refridgerated or
>frozen (as flat circles separated w/ waxed paper) and
>then assembled in the kitchen at the site.  
>
>Alexa
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