[Sca-cooks] help with a pie
Daniel Phelps
phelpsd at gate.net
Sat Jul 8 14:18:51 PDT 2006
Was written:
One more thought that might be useful. If you look at Robert May's line
drawings of pie crust tops, all that are not fancy designs (which have
holes) have a round hole in the middle. There's no way I can think of to
cut the design after baking without damaging the crust once it is crispy, so
I cut it before placing it over the filled pie. (Funny that's exactly what
my English cousin did and she knows nothing about historic cooking.)
When I cook my modern lamb pie I pre-back the bottom crust fill it with the
cooked ground lamb and veggie mixture, pop on the pastry top and cut a
little X in the center of the top. I then fold back the four tabs created
by the X, pour in sherry.and cook the pie.
Works for me.
Daniel
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