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  • From: "Lynda" <lurine AT softcom.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Advice on cooking crusts/biscuits
  • Date: Wed, 4 Apr 2007 12:29:35 -0800

Why not make a deep dish pot pie which would have no bottom crust and just have a biscuit topping?

Lynda
----- Original Message ----- From: "EarthNSky" <erthnsky AT bellsouth.net>


It's hard to believe, but Ron likes some store bought things better than
he does homemade. Kraft mac and cheese over homemade...etc. He was
raised on boxed foods and I suppose things like that seem to him like
homecooking does to the rest of us. Go figure. Anyway, one of the
things he likes is Banquet Pot Pies. That brand has a bottom, pie like
crust. He doesn't like the doughy type crusts, only the pie-like crusts.
So anyway, here I am with 5 pounds of leftover roasted elk and potatoes
and carrots, etc., and I am thinking..stew?? Then Ron says, make some
pot pies for me to take to work. So here I have a bit of a challenge
since I am no good at making pie crusts. I do have a bunch of homemade
frozen biscuits (dough), however. So here's my question...can I take
the frozen biscuit dough, thaw it, roll it out thin like a pie crust,
and use that, or will that work? I just remember that mother used
crushed ice when making a pie crust and biscuit dough doesn't seem like
it would work...I dunno.





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