Posts by pjsutton

Yes, sealed with an eggwash and I believe I finally got it after many attempts. I generally keep my crust cool/cold anyway but as soon as they are crimped they go to back to the ice box for 10 minutes. Also changed the mix percentage of...

2 cups flour 1tbsp sugar 1/2 t. kosher salt 1/4 cup shortening (very cold) 1/4 cup lard (very cold) about 1/2 cup ice water

I have been practicing fried pies and have altered my crust receipe to near perfect. Seems nothing is ever perfect. I am still having issues with a slight leak making a discoloration at times around the edge at times. I would like these...

This sounds like it will be a great show. Many of the GM's hold on to those receipes because "nobody make it like my GM". Can you comment on how you get them to break loose and share that special receipe?