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Wed, 15 Sep 2010 08:59:54 -0500 |
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I am sorry that I don't have any information to share that might solve
your problem. I am just giving in to curiosity. Why is this pie crust
and only this pie crust so very important to your interpretation?
Tamara Funk
Travis Nygard wrote:
>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 appreciated.
>
>Thanks in advance,
>
>Travis
>
>
>
>
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