Default User wrote:
>
> Hazels65 wrote:
>
>
> > I find it all rather interesting since I have been cooking Pecan pies
> > for over 50 years and never had that problem.
>
> The only time I have had this problem was when blind-baking the crusts
> and having cracks develop then. This was especially a problem when I
> used to use the Pillsbury premade crusts, the kind that are folded up.
> It seemed like the crust would always crack.
>
> Nowdays, I make butter-crust pie dough, and press it into the pan
> rather than rolling out a crust. I saw a pastry chef do that on a
> cooking show. Works great, never leaks, easier and faster.
>
> Brian

Hey Brian,
Can I have your recipe for the butter crust?
Thanks,
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?