thanks for the link, I will want to try this out just to see what I get .
Ok the oil is not enough to make a "pie like "crust, there just isn't enough oil, hmm, it's intesting though,
as the dough didn't blow up at all really where you crimped with your fingers..... so maybe it's because of the
yeast.... ( or that it didn't really get going ) .... well I'm no expert but that is what I would say..... if the yeast were really going
and you crimped the dough, even 5 mins sitting there while you dressed the pie would start puffing those edges up.... if you notice in the images,
your indentations are still really vivid in the dough.....
anyway how did it taste ? was it good ? .... I want to try this now :-)