Author Topic: Quick question- construction  (Read 681 times)

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Offline peetzabone

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Quick question- construction
« on: September 15, 2010, 06:40:43 PM »
Trying my second attempt tonight w/ a Springform deep dish. When I did experiment number one I had a hard time keeping the crust "vertical" on the sides of the pan as it was so soft..  anybody have a method to combat this? If i stretch the crust over the top like a pie and then fold it back down after filling- does that work?


Online norma427

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Re: Quick question- construction
« Reply #1 on: September 15, 2010, 07:50:46 PM »
peetzabone,

I donít know what other members do when they make a stuffed deep-dish, but when I made a deep-dish with a top crust, I first oiled the sides of the pan with butter, so the bottom dough would stick to the pan, then before putting on the top crust, I used a soft pastry brush and brushed some oil around the edges of dough, so the two doughs would stick together.  I didnít use a springform deep-dish pan, but used a sloping deep-dish pan.

Norma
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