On Monday, October 1, 2018 at 12:02:41 PM UTC-5, notbob wrote:
>
> On 9/24/2018 10:52 PM, wrote:
>
> > Be sure and report back on your results (so my stomach will start growling).
>
> I made Martha's pie on Sunday. Watta gloopy mess!
>
> I'm not sure if the tapioca starch was too old or if I jes didn't cook
> it, properly. I subbed 2:1 fer the corn starch (1/4C cornstarch = 1/2C
> tapioca starch). Everything else was spot on.
>
> I've been using another recipe fer the creme patissiere, but Martha's
> was similar, so I used it. The "blind bake" crust was also a tad
> overbaked. I tossed the entire "gloopy mess". 8|
>
> nb
>
Thanks for the update!

Why did you use tapioca starch? That threw me off a bit and went back and
looked at her recipe and she only used cornstarch.

It's been at least a thousand years since I made a homemade pie crust (if
ever?). I've always bought the Pet-Ritz deep dish frozen crusts so there
will always be plenty of room for the filling. Cleaning up pie filling
from an oven after it's been baked on was one-time too many.