And?

Who says one cannot use a stiff sourdough for that?
It may save on the lard/butter/shortening and whatever that does to the
blubber layers and even taste more interesting.

Spinach/mushroom quiche with full grain rye crust sounds tempting right
now.

Samartha

HeatherInSwampscott wrote:

"Ignoramus13806" wrote in message
...
Would forming, rolling and such interfere with
leavening the dough?
All the pie recipes I have seen and made never had a leavened pie crust; it
was flour, fat (lard, butter or shortening), dash salt and water.
see: http://www.cooksrecipes.com/pie/basi...01-recipe.html

Regards,

Heather

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