I finally got around to it the afternoon.
Some things I learned:
There is definitely a reason they recommend putting foil around the edges.
It might be a GREAT idea to put a pan under the pie to catch the over flow.
A rolling pin really is the best thing to use when trying to roll out pie crust.
As you can see, I cut off the edges. They were black.
In the bottom right corner of the picture is a corner of a picture of Betty Crocker's apple pie, verses my apple pie. I think I did pretty good for my first ever pie crust!
2 comments:
Good job!!
Out of curiosity-- do you bake with spelt because of its health benefits or because of a food sensitivity to other flours?
Good job! Pies are tricky at first, but if you keep going, you'll only get better. My pies may not be super pretty every time, but I know they taste good, and that's the important thing!
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