Debbie
1325 posts
Feb 27, 2007
1:24 PM
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Bryanna,
I want to cook double crusted pot pie. Pot pie with a crust on the bottom, then fill with the pot pie filling, then put the crust on top. Have you ever tried this kind? If I use your pastry recipe, do you think I need to bake it blindly first (the bottom crust)? I want your advice. Thanks!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
2033 posts
Feb 27, 2007
2:39 PM
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I generally use only a top crust because I like a "juicy" filing. You could try brushing the bottom crust with melted (non-hydrogeated) shortening first, then bake "blind" for 5 minutes, then fill.
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cv
169 posts
Feb 27, 2007
3:17 PM
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Sounds good, Debbie! Let us know how it turns out, o.k.? I'd love to make one, too! Thanks, Catherine
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Debbie
1326 posts
Mar 01, 2007
7:56 AM
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Bryanna,
One more question, please? Would it be a good idea to use your pie crust with corn flour in it for pot pie? I just wonder if you ever try it.
Thanks,
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
2036 posts
Mar 01, 2007
10:57 AM
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I haven't tried it with pot pie. It's a bit delicate, but it worked with sweet potato pie, which is kind of "wet".
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Debbie
1328 posts
Mar 01, 2007
11:11 AM
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Thanks, Bryanna! I'll let you know.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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