[Sca-cooks] "Correct" pies - making outdoors

Johnna Holloway johnnae at mac.com
Mon Dec 14 03:05:03 PST 2009

If you do the hot water/lard/flour crust, they can be very sturdy.

There's always test and practice ahead.

On Dec 14, 2009, at 1:43 AM, Ian Kusz wrote:

> How feasible is that, precooking the shell?  Will it crumble in  
> transit?
> On Sun, Dec 13, 2009 at 5:04 PM, Johnna  wrote:
>> Unless you are doing the pie cases in advance, baking them
>> empty ahead of time, and using them as a container for a precooked  
>> filling
>> (like an
>> earthenware container), I would think you'd need an oven and probably
>> a fairly good sized one in order to make enough for an event.
>> Johnnae
>> On Dec 13, 2009, at 1:25 PM, Ian Kusz wrote:
>> Okay, so a quick question.  These look event-friendly.  How easy  
>> would they
>>> be to make (meat pies of this variety) on an outdoor stove/ 
>>> fireplace,
>>> cookery what-have-you?

More information about the Sca-cooks mailing list