Travis:

Why is it neccessary to have a "real" pie crust? There are many ways to artificially simulate pie crust. We used to do it in elementary school back in the 1950s. (I just can't remember the recipe right now, but I can still taste it). I'll work on it.

Is it going to be filled? A one crust pie, such as a pecan pie?; a two crust pie, such as apple? a bottom crust and top-braided crust? Is it going to be exhibited in the pie pan or out of it?

Anyway, according to my mother (96 years old) a pie crust made with Crisco is not a "real" pie crust: a "real" crust has to be made with lard, preferably "leaf" lard. 3 cups pastry flour, 3 oz lard, 3 oz butter, 1 t salt; enough *ice* water; refrigerate.  Makes two crusts and left overs for cheese roll-ups.

tk

Thomas Kavanagh, PhD
Seton Hall University Museum
(Pie maker for over 50 years)

________________________________________
From: Museum discussion list [[log in to unmask]] On Behalf Of Travis Nygard [[log in to unmask]]
Sent: Tuesday, September 14, 2010 11:28 PM
To: [log in to unmask]
Subject: [MUSEUM-L] How do you preserve a real pie crust as displayable art?

Hi all,

I am trying to determine the best way to preserve a recently-baked pie
crust as a displayable art object.  The goal is to coat it with some
sort of shellac, varnish, or resin to make it hard and durable while
retaining aesthetic beauty.  It is important that this specific crust
be the one preserved, so I can't bake a new one and must get it right
on the first try.  Baking a "practice" crust would be possible, but
the recipe will not be exactly the same because it is unknown.  This
is a real crust made with Crisco shortening.  That fact concerns me,
as I am wondering if the fat will cause problems when coating it or
after the thing is encased.  Any thoughts about materials and
technique would be most appreciat

Thanks in advance,

Travis


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Travis Nygard
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http://www.travisnygard.com
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