Thanks for the recommendation and the link on amazon for the strainer, Order In, Done and did! I tried also using corn oil instead oil vegetable oil too, and your right, the flavor was a bit better but the edges browned a bit too much, have you or anyone else had this happen? Also the 6 inch pans cook great! Ive read something here I think it was about using darker pans for a bit more color on the crust or something like that (don't quote me), but honestly the crust color concerns me less than crust taste.
As for the pie,
After a bunch of head scratching!, eyebrow squinting!, lying calculator throwing!, 15 ta twenty minute never getting back moments of my....day
! I figured it all out,,,,I think
Ive been using both the previous recipes and changing things up to my liking on both. But really still I can't figure which one I prefer best. I do each one a bit different each time but I know surely for now I prefer less semolina in each. Around 10 or 12 percent. I also learned that getting the dough to stick up to the side of pan works better if I crimp them up, let them proof for 10mins, then crimp again till I get them to stick to where I want. The downside is, during this time (20-30mins or so), the dough is proofing and the result is a bit thicker than Id like. So currently this is where and what I'm working at. And this 6inch pan Im liking a lot, it allows me to find the right balance of ingredients and if I mess up it least its not a whole 9inch pie. And the pop out bottom is fantastic. Theres no drip of oils thru or anything and the pie comes out as easy as it looks! I'll be getting more of these.