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Pie baking question
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<blockquote data-quote="ctmom05" data-source="post: 111454" data-attributes="member: 2901"><p><span style='font-family: Courier New'> <span style="color: #FF6666"><strong>I finally mastered making a decent pie crust :smile: Over the years, somehow, that was something I was never successful at before.</strong></p><p><strong></strong></p><p><strong>A couple of nights ago I turned some leftover beef stew into a really nice pot pie with a savory crust. Now I am going to try my hand at a fruit pie.</strong></p><p><strong></strong></p><p><strong>I know the basics, I mean I have been cooking and baking for about 35 years, but pies have never been my forte. My plan is to make a fruit mixture creation, something like Marie Callender's "Razzleberry Pie" - but with frozen strawberries, fresh blackberries(they were on sale) and frozen cherries </strong></p><p><strong></strong></p><p><strong>The fruit and a little sugar will make a nice pie filling. Do I need to add some sort of thickening agent?</strong></p><p><strong></strong></p><p><strong>My thought is that I should thaw and drain the frozen fruits I am using, to avoid a runny filling.</strong></p><p><strong></strong></p><p><strong>Any thoughts on this from pie bakers?</span></span></strong></p></blockquote><p></p>
[QUOTE="ctmom05, post: 111454, member: 2901"] <span style='font-family: Courier New'> <span style="color: #FF6666">[b]I finally mastered making a decent pie crust [img]:smile:[/img] Over the years, somehow, that was something I was never successful at before. A couple of nights ago I turned some leftover beef stew into a really nice pot pie with a savory crust. Now I am going to try my hand at a fruit pie. I know the basics, I mean I have been cooking and baking for about 35 years, but pies have never been my forte. My plan is to make a fruit mixture creation, something like Marie Callender's "Razzleberry Pie" - but with frozen strawberries, fresh blackberries(they were on sale) and frozen cherries The fruit and a little sugar will make a nice pie filling. Do I need to add some sort of thickening agent? My thought is that I should thaw and drain the frozen fruits I am using, to avoid a runny filling. Any thoughts on this from pie bakers?</span></span>[/b] [/QUOTE]
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