Oh pshaw, on Mon 04 Dec 2006 09:17:28p, Dee Randall meant to say...
> Wayne, I've seen these shields and have thought that they look like they
> would fall off even more readily, as they were wider, tipping see-saw
> like back and forth over the rim, but perhaps the handles of the pyrex
> pie plate keep them on and stable, rather than interfering. This is the
> pie plate I always use. I've considered mine 10") even though I see on
> these page it is listed as 9.5".
> http://www.surlatable.com/common/pro...cfm?PRRFNBR=18
> 0
> or
> http://www.epinions.com/hmgd-Cooking..._Dish__9_5_In_
I have a lot of pie plates of varying sizes and styles, but they include
several each of the above examples of both the 9 and 9.5 inch plates. I
find the Pyrex plates superior for most pies. My plates range from 7 to
10 inches, and I use the shield on those that are from 9 to 10 inches.
The rim is wide enough to accomodate a 1-inch variance.
You can place the sheild on the pie either before you put the pie in the
oven or after the pie is already on the oven rack. I've never had a
problem with excessive movement of the sheild, and they don't come off
unless knocked off.
> Perhaps for mine, I should use a 10" shield.
> On my next order, I'm going to order one. I do I have a couple of 9"
> pie plates, do you use these on the smaller-rimmed (without handles) pie
> plates.
Yes, I have a couple of Amish high-fired glazed pottery plates that have
no handles and the shield works fine on them.
> An aside question, would you use one of these shields on a
> chicken-pot-pie. I've not made one before, but I'm going to use the same
> pie crust on a chicken pot pie. Does that sound realistic? I don't
> have a recipe, I believe I'll wing it because John bought some 'chicken
> in a can' (I believe it is good quality) that he wants me to try to use
> in a chicken-pot-pie -- I have to stop and think that he probably only
> remembers those frozen ones from college days which were perfectly all
> right with him, so I'm not ready to go all out yet on a chicken-pot-pie.
Whenever I make a meat pie, either chicken or beef, I use a traditional
pie crust (I don't care for biscuit crusts on pies). And, yes, I do use
the shield on these as well. In fact, on virtually all pies.
I have never used canned chicken, but see no reason why it can't be used.
After all, the chicken I put in the pie is already cooked. I'm very fussy
about texture, so I cook each vegetable indidually in chicken broth until
I get precisely the degree of doneness I prefer. I make a gravy using a
browned roux made with butter (you could use schmaltz), flour, and broth
that I've cooked the vegetables in. Combine chicken, vegetables, and
gravy, and season as desired. Tarragon is nice, or a bit of poultry
seasoning, or thyme. Unless you use salf-free broth, you probably won't
need much if any salt. A bit of freshly ground black pepper.
As a double-crust filled pie, you will want to bake this at 425-450° for
about 15 minutes, then reduce and bake 30 minutes or so, or until the
crust is nicely browned and the filling is bubbling.
Enjoy!
> Your information saved and appreciated,
As is yours...
Cheers!
--
Wayne Boatwright
__________________________________________________
Due to circumstances within our control, tomorrow
will be cancelled.