| Richard Brenton |
Any one used phylo dough for pie crusts?
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| Vox Humana |
"Richard Brenton" <rbrenton@telus.net> wrote in message
news:syLZc.61892$S55.46402@clgrps12...
> Any one used phylo dough for pie crusts?
Have you?
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| qahtan |
Have used phylo, but not for pie crust.
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:WxNZc.290453$fv.270113@fe2.columbus.rr.com...
>
> "Richard Brenton" <rbrenton@telus.net> wrote in message
> news:syLZc.61892$S55.46402@clgrps12...
> > Any one used phylo dough for pie crusts?
>
> Have you?
>
>
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| qahtan |
Make that , I have used phyllo, but not as pie crust.
"qahtan" <glorydenyer@hotmail.com> wrote in message
news:jONZc.25989$7i2.971563@news20.bellglobal.com...
> Have used phylo, but not for pie crust.
>
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:WxNZc.290453$fv.270113@fe2.columbus.rr.com...
> >
> > "Richard Brenton" <rbrenton@telus.net> wrote in message
> > news:syLZc.61892$S55.46402@clgrps12...
> > > Any one used phylo dough for pie crusts?
> >
> > Have you?
> >
> >
>
>
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| Margaret Robinson |
I've used phylo as a crust for small pie-like pastries, but nothing large.
I'd wonder if it would be able to hold up against the weight of a larger
filling. Of course in my experience of pie crust it all get crushed
eventually anyway. But then I'm not good at pie crust, which is why I often
resport to smaller pie-esque projects.
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| Rina |
If it can hang together for Spinach pie, why not use it for something else?
"Margaret Robinson"
> I'd wonder if it would be able to hold up against the weight of a larger
> filling.
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| michael |
On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:
> But then I'm not good at pie crust, which is why I often
> resport to smaller pie-esque projects.
lol.. well what exactly is the problem with your pie-esque crusts?
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| Margaret Robinson |
I wrote: > > But then I'm not good at pie crust, which is why I often
> > resport to smaller pie-esque projects.
"michael" <michael@nospam.com> wrote in message
news:pan.2004.09.05.09.25.40.381863@nospam.com...
> On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:
>
> lol.. well what exactly is the problem with your pie-esque crusts?
>
I guess I over-work them. Other people get light flaky pie crusts (not just
in the commercials, either) that fluff luxuoriously about the filling. I
get limp greasy slabs of gritty dough that goes from practically raw to
burnt in a nanosecond.
Margaret
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