Happy pot pie season!
This is my favorite way to construct the edges of a pie crust. It’s easy, you don’t have to trim anything and it looks rustic yet professional. Alls you do is press the crusts together, roll the edges inward, then take a knife and firmly score the roll at an angle, all around. Try it. It’s better looking than pressing with a fork and easier to pull off than pinching.
This particular pot pie has homemade seitan plus the usual suspects; peas, carrots, shallots. I used the seitan simmering broth to make the gravy, so nothing was wasted. Except for, like, my entire afternoon.
October 2nd, 2007 at 1:19 am
Oh, I like to flute the edge with my fingers; I grew up fluting the edge.
October 4th, 2007 at 12:08 pm
I want some! Is the recipe in Veganomicon? I am very new to seitan and looking forward to learning how to make it.