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 consistant. I can not stand the occational leak, does anyone have a trick that might help. These are packed, I do not really want to change the filling or crust but will consider anything.
post #1 of 3
6/14/09 at 8:04pm