Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
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I recently heard about, and started experimenting with, hot water pastry crusts for savory pies. So far, pretty good!
At home, I made a batch, divided into two rounds, and frozen them. I then made chicken pot pie filling and baggie froze it into a flat.
At camp, I rolled out one dough round in a large baggie for the bottom. Filled with the defrosted filling and repeated the other dough ball for the top.
For baking, I used a small (6"?) glass pie tin. Made a "trivet" out of heavy duty tin foil for the bottom of a dutch oven to raise the tin off the bottom. Put in the pie and baked in my #8 DO.
Turned out really good EXCEPT - I couldn't easily remove the pie from the DO and broke off the ends of the crust - the best crunchy part! :(
All-in-all, a definite keeper meal.
At home, I made a batch, divided into two rounds, and frozen them. I then made chicken pot pie filling and baggie froze it into a flat.
At camp, I rolled out one dough round in a large baggie for the bottom. Filled with the defrosted filling and repeated the other dough ball for the top.
For baking, I used a small (6"?) glass pie tin. Made a "trivet" out of heavy duty tin foil for the bottom of a dutch oven to raise the tin off the bottom. Put in the pie and baked in my #8 DO.
Turned out really good EXCEPT - I couldn't easily remove the pie from the DO and broke off the ends of the crust - the best crunchy part! :(
All-in-all, a definite keeper meal.
