If you eat the filling and leave the thick edge of your pie crust on the plate, you're
making your pie crust wrong.
Not exact matches
Take a pre-made
pie crust (or
make your own, I usually
make my own, but I had a feeling this would be time intensive as it is, and I wasn't
wrong)... so take the
pie crust and lay it on a baking sheet.
I don't know where I did
wrong because I
made my own almond milk, searched the best organic oranges... but it wasn't the delicate texture and taste we expected: — LRB - Anyway, I'll try another
pie with the wonder
crust soon!
I have
made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went
wrong there.
As someone often grossed out by Zucchini, I was wary... but it's hard to go
wrong with something wrapped in
pie crust, so we
made it almost exactly as you suggested on Saturday with veggies from our community garden.
Every time I
make chicken pot
pie with puff pastry, the
crust comes out soggy; I am not sure what I am doing
wrong?