Any one used phylo dough for pie crusts?

"Richard Brenton" > wrote in message
news:syLZc.61892$S55.46402@clgrps12...
> Any one used phylo dough for pie crusts?

Have you?

"Richard Brenton" > wrote in message
news:syLZc.61892$S55.46402@clgrps12...
> Any one used phylo dough for pie crusts?

Have you?

Have used phylo, but not for pie crust.


"Vox Humana" > wrote in message
...
>
> "Richard Brenton" > wrote in message
> news:syLZc.61892$S55.46402@clgrps12...
> > Any one used phylo dough for pie crusts?
>
> Have you?
>
>

Have used phylo, but not for pie crust.


"Vox Humana" > wrote in message
...
>
> "Richard Brenton" > wrote in message
> news:syLZc.61892$S55.46402@clgrps12...
> > Any one used phylo dough for pie crusts?
>
> Have you?
>
>

Make that , I have used phyllo, but not as pie crust.


"qahtan" > wrote in message
. ..
> Have used phylo, but not for pie crust.
>
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Richard Brenton" > wrote in message
> > news:syLZc.61892$S55.46402@clgrps12...
> > > Any one used phylo dough for pie crusts?
> >
> > Have you?
> >
> >
>
>

If it can hang together for Spinach pie, why not use it for something else?


"Margaret Robinson"

> I'd wonder if it would be able to hold up against the weight of a larger
> filling.

If it can hang together for Spinach pie, why not use it for something else?


"Margaret Robinson"

> I'd wonder if it would be able to hold up against the weight of a larger
> filling.

I've used phylo as a crust for small pie-like pastries, but nothing large.
I'd wonder if it would be able to hold up against the weight of a larger
filling. Of course in my experience of pie crust it all get crushed
eventually anyway. But then I'm not good at pie crust, which is why I often
resport to smaller pie-esque projects.

I've used phylo as a crust for small pie-like pastries, but nothing large.
I'd wonder if it would be able to hold up against the weight of a larger
filling. Of course in my experience of pie crust it all get crushed
eventually anyway. But then I'm not good at pie crust, which is why I often
resport to smaller pie-esque projects.

I've used phylo as a crust for small pie-like pastries, but nothing large.
I'd wonder if it would be able to hold up against the weight of a larger
filling. Of course in my experience of pie crust it all get crushed
eventually anyway. But then I'm not good at pie crust, which is why I often
resport to smaller pie-esque projects.

On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:

> But then I'm not good at pie crust, which is why I often
> resport to smaller pie-esque projects.

lol.. well what exactly is the problem with your pie-esque crusts?

On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:

> But then I'm not good at pie crust, which is why I often
> resport to smaller pie-esque projects.

lol.. well what exactly is the problem with your pie-esque crusts?

I wrote: > > But then I'm not good at pie crust, which is why I often
> > resport to smaller pie-esque projects.

"michael" > wrote in message
news
> On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:
>
> lol.. well what exactly is the problem with your pie-esque crusts?
>

I guess I over-work them. Other people get light flaky pie crusts (not just
in the commercials, either) that fluff luxuoriously about the filling. I
get limp greasy slabs of gritty dough that goes from practically raw to
burnt in a nanosecond.

Margaret

I wrote: > > But then I'm not good at pie crust, which is why I often
> > resport to smaller pie-esque projects.

"michael" > wrote in message
news
> On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:
>
> lol.. well what exactly is the problem with your pie-esque crusts?
>

I guess I over-work them. Other people get light flaky pie crusts (not just
in the commercials, either) that fluff luxuoriously about the filling. I
get limp greasy slabs of gritty dough that goes from practically raw to
burnt in a nanosecond.

Margaret

I wrote: > > But then I'm not good at pie crust, which is why I often
> > resport to smaller pie-esque projects.

"michael" > wrote in message
news
> On Fri, 03 Sep 2004 09:55:57 -0700, Margaret Robinson wrote:
>
> lol.. well what exactly is the problem with your pie-esque crusts?
>

I guess I over-work them. Other people get light flaky pie crusts (not just
in the commercials, either) that fluff luxuoriously about the filling. I
get limp greasy slabs of gritty dough that goes from practically raw to
burnt in a nanosecond.

Margaret