On 2016-10-10 4:07 PM, dsi1 wrote:
> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> wrote:

>
> You will have some difficulty if you keep taking my posts literally.
> I know the difference between pie crust and dumplings. My point is
> that dumplings go only on the top but a pie should have a top and
> bottom crust. Some people feel that calling it a "pot pie" gives them
> license to do a job halfway. I suppose that it does but I hope I
> never become one of those people.

I made the mistake of Googling pot pie. According to that source, a pot
pie is a type of knish with a top crust. An Pennsylvania pot pie is a
stew with no crust at all. I had to look up knish, and that is nothing
like any kind of pot pie I have ever had.

FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
they always had a top and bottom crust. There were bakeries around here
that make meat pies, with top and bottom crust. My wife makes a lot of
excellent meat pies, but she makes them with just a top crust.

> I did not realize that this was some kind of sanctimonious healthy
> livin' food group and that I was to be judged by that criteria. Hoo
> boy!

I like pie pastry, but I have had to learn to avoid it because it is so
high in carbs and fat. It really. Pie pastry is basically two parts
flour (high carb) and one part shortening.... fat.