I have used Masa Harina for tortillas and empanadas. If I added some sugar to the basic formula, could I come up with a passable pie crust? I'm guessing that it would require blind baking to retain crispness. What are your thoughts? Thanks.:eek: :rolleyes: :p
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Corn flour pie shells
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Corn flour pie shells





