Comments on "Pie tracking enabled" - Faerye Net 2009-06-13T00:05:27+00:00 re: Rhubarb 2009-06-13T00:05:27+00:00 2009-06-13T00:05:27+00:00 <p>I use my grandma&#8217;s pie crust recipe, which she in turn got from a home economics columnist she ran into at a department store during WW2. This is interesting, but mostly relevant because it&#8217;s all-shortening &#8212; uses no butter ration!</p> <p>If you want, I can e-mail you the recipe. I love Ken Haedrich&#8217;s pie recipes, but Ryan and I have tested Haedrich&#8217;s basic crust versus my grandma&#8217;s (extensively &#8212; we do love our pie), and we think grandma&#8217;s tastes better!</p> Felicity re: Pies listed 2009-06-13T00:02:04+00:00 2009-06-13T00:02:04+00:00 <p>Oh heavens, Novel. Tips I can give when I know anything, but shipping pies sounds complex, messy, and potentially full of food-spoilage. Although, as Ryan would remind me, that&#8217;s why FedEx has a super-expensive door-to-door refrigerated white-glove option.</p> Felicity Rhubarb 2009-06-11T22:55:34+00:00 2009-06-11T22:55:34+00:00 <p>What pie crust recipe do you use? I am a failure at pie crust. I&#8217;ve made a couple of strawbery rhubarb in the past month that barely satisfied. But I love that you have a pie database.</p> Pamela Pies listed 2009-06-11T20:09:58+00:00 2009-06-11T20:09:58+00:00 <p>But will you be giving direction on proper pastry crusts, when to use topping pastry as opposed to open-top or window panes, or cold filling a previously baked shell? Will you, in fact, ship pies on order?</p> Novel