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[VAN DELL JORDAN <vdjor AT yahoo.com>]

I have had good luck with the prepared crusts already
in a foil pan that you find in the freezer section. 
The latest I've used was, I believe, Sara Lee, but
when I was able to shop at Safeway their house brand
was just as good.
It might be an interesting experiment to take those
and then make the top crust using the biscuit dough. 
Even though it wouldn't be the same I might be equally
good.
Van Dell


--- tonitime AT juno.com wrote:

> Hi Bev,
>    Cooking is one of our fortes here, so glad to
> give my opinion. AND i
> love anything in pie crust.
> No - it will not be crispy and flaky like those poot
> pies ( as my kids
> called 'em).  It would be soft and doughy.
> If you don't have time for pie crust or are
> pie-crust-impaired, I'd pick
> up some of those boxes of instant, add water crust
> to use.  They are
> about a buck. and will probably make at least three
> poot pies, which you
> can freeze, filled, and unbaked.
> 
> The layers of butter/shortening/lard particles in
> the crust are what make
> it wondrous.  Biscuit dough won't do that marvelous
> thing.
> 
> What a great wife you are!
> Toni
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