http://faerye.net/post/pie-tracking-enabledComments on "Pie tracking enabled" - Faerye Net2009-06-13T00:05:27+00:00http://faerye.net/post/pie-tracking-enabled#comment-2503re: Rhubarb2009-06-13T00:05:27+00:002009-06-13T00:05:27+00:00<p>I use my grandma’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’s all-shortening — uses no butter ration!</p>
<p>If you want, I can e-mail you the recipe. I love Ken Haedrich’s pie recipes, but Ryan and I have tested Haedrich’s basic crust versus my grandma’s (extensively — we do love our pie), and we think grandma’s tastes better!</p>Felicityhttp://faerye.nethttp://faerye.net/post/pie-tracking-enabled#comment-2502re: Pies listed2009-06-13T00:02:04+00:002009-06-13T00:02:04+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’s why FedEx has a super-expensive door-to-door refrigerated white-glove option.</p>Felicityhttp://faerye.nethttp://faerye.net/post/pie-tracking-enabled#comment-2501Rhubarb2009-06-11T22:55:34+00:002009-06-11T22:55:34+00:00<p>What pie crust recipe do you use? I am a failure at pie crust. I’ve made a couple of strawbery rhubarb in the past month that barely satisfied. But I love that you have a pie database.</p>Pamelahttp://www.pamrentz.comhttp://faerye.net/post/pie-tracking-enabled#comment-2500Pies listed2009-06-11T20:09:58+00:002009-06-11T20:09:58+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