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PASTRY TECHNIQUES

There are many different pastry possibilities for pot pies, and I've offered a selection ranging from light, fluffy biscuit toppings to flaky pastry crusts. Most of these crusts can be frozen, although the rolled pastries freeze best. Following are two techniques that will help you in your crust preparation. Prebaking a Pie Shell. Many pot pie recipes call for a partially baked pie shell. To prebake an unfilled crust, roll out Vz of a pastry recipe, and fit it into the appropriate size pan. Crimp the edges decoratively. Line the dough with foil or wax paper and fill with pie weights, uncooked beans, or rice. Bake in a preheated 425째F oven for 12 minutes or until the edges are golden. Remove from the oven and carefully remove the weights and foil. The interior of the pie shell will be pale in color but set, and will bake further with the filling. Handling Phyllo Dough. Phyllo, sometimes called filo, fila, or strudel leaves, is a tissue-thin pastry dough used in various sweet-and-savory pies of Greek and Middle-Eastern origin. It is readily available in Greek markets and in the frozen foods sections of well-stocked supermarkets. To use, defrost the phyllo dough at room temperature, still wrapped, for about 2 hours. Remove the pastry from the wrapping and carefully unfold it onto a work surface. Cover with wax paper and a damp tea towel. Remove one sheet of pastry at a time from the stack, keeping the remaining pastry covered so it will not dry out. Phyllo dough is very fragile, so handle it as gently as possible. Wrap any extra pastry immediately, and return it to the freezer. 5

36379581 pot pies  
36379581 pot pies  
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