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Pot Pie crust question

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Pot Pie crust question

e_bone | | Nov 24, 2012 08:55 AM

I'm a pot pie n00b and I'm ashamed to admit it.. but not so ashamed I won't ask for help.

I'm planning on re-purposing some leftovers into pot pies and I was thinking it'd be awesome to make them in our large ramekins so they'd be individual (and each diner would get a higher crust ratio).

But wanted to be sure my technique would work... I *thought* i'd put pie pastry in buttered ramekins.. try to smooth out as best I can and then pre-bake a bit .. then I'd fill them with COOL filling.. cover with raw pastry and bake until top pastry is brown? Like 350 deg? Will my filling be warm by then? Will my bottom crust NOT be mush? My filling will be a very firm gravy (especially since it'll be cool, not cold).

Should I use warm filling? Should I not pre-bake bottoms? Should I not USE bottoms and just use a top crust? What would you do or what have you done?? Should I just go buy shallow pie tins that are smaller sized?

TIA 4Help!

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