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Mar. 21st, 2016 12:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dolariQuestion for meat pie makers out there. Last night I made a really excellent mushroom pie, but I'm not sure I did the crust quite right.
Since I make big batches so I can eat over the week, I make one big pie. I take a pastry sheet and wrap it over the top of the deep dish. Since its so big, this leaves a big layer of air between the filing and crust.
For something this big, should I skip wrapping the crust AROUND the pan and just lay it directly on the filing, so it didn't turn into a big puff ball?
Since I make big batches so I can eat over the week, I make one big pie. I take a pastry sheet and wrap it over the top of the deep dish. Since its so big, this leaves a big layer of air between the filing and crust.
For something this big, should I skip wrapping the crust AROUND the pan and just lay it directly on the filing, so it didn't turn into a big puff ball?
