On Mon, 10 Oct 2016 13:07:15 -0700 (PDT), dsi1 >
wrote:

> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> >
> > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > If you crave pot pie, dumplings wouldn't satisfy.
> >
> > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> >
> > Well, that would certainly maximize the amounts of fats and
> > carbohydrates in the dish. Hoo boy, indeed.
> >
> > Cindy Hamilton
>
> 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 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 make mine with one crust because I prefer a wet filling and the
bottom crust comes out soggy under that condition. Turns out it
didn't matter because we don't require two crusts, so all's well that
ends well.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.