I usually blind bake. Sometimes if not blind baking its recommended to brush the crust with a beaten egg mixture to create a barrier, that is supposed to help. When I blind bake I use parchment paper with some tootpick holes poked in it and beans. I think the foil has a tendency to steam things? I'm assuming that those people who start with a high temp and go to low also start with their quiche on the bottom rack and then move to the middle when they lower the temp? Or not? Because that is something else you can do, even at the recommended baking temp rather than blind bake. Start with the quiche, pie, on the to bottom rack, preferably above a well pre heated baking stone, or even ON a baking stone for 10-15 minutes.

I searched for years for my perfect piecrust recipe - then one day I found it. Here it is: These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 My tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. *************************************** When I use it for apple pies....here's the fruit mixture: 3/4 cup sugar (or a little less if you wish) 1/2 teasp salt 1 teasp cinnamon 1/2 teasp nutmeg 1 1/2 TBS flour 2 TBS butter 4 1/2 - 5 large apples *(I prefer Granny Smith)- peeled and sliced. Nathan's pastry - enough for double crust pie 1 TBS milk and 1 teasp sugar for top of crust * Check quantity of apples by slicing them first into empty pieplate before lining with pastry to see if you have enough. Then remove and wipe plate clean again. 1) Preheat oven to 425 F (218 C) 2) Peel and slice apples into a mixing bowl. In another small bowl combine the dry ingredients and pour them over apples. Toss well to coat all over. 3) Line pieplate with pastry and pile coated apple slices into pieplate. Dot apples with pieces of butter. 4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar. 5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden. SharonCb

Brats and Beer Cheddar Cheese Chowder (Midwest Living) 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 medium carrot, coarsely shredded (1/2 cup) 3 large shallots, chopped 1 14-ounce can vegetable broth or 1-3/4 cups vegetable stock 1/3 cup all-purpose flour 1 cup whole milk, half-and-half or light cream 1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 10 ounces sharp cheddar cheese, shredded 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise 1 12-ounce can beer or 12-ounce bottle ale 1 In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden. 2 In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.