Guest guest Posted September 10, 2008 Report Share Posted September 10, 2008 This sounds simply enough, what would you suggest for the inside of the savory pie? i WOULD LIKE TO TRY THIS. Brad , " rosetalleo " <rosetalleo wrote: > > I sure wish someone knew of a flaky pie crust without using > Crisco....but here is a tip for a savoury pie crust: Grate any type > of potato, squeeze to remove juice (use in soup), add a little salt > and chopped chives or scallions. Oil a pie pan and spread the grated > potato to cover. Bake in oven at 30 for 7-8 minutes and use as a > lower fat-lower calorie pie crust for savory pies. > Quote Link to comment Share on other sites More sharing options...
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