Phylo

Have you?

Have used phylo, but not for pie crust.

Make that , I have used phyllo, but not as pie crust.

If it can hang together for Spinach pie, why not use it for something else?

"Margaret Robinson"

I've used phylo as a crust for small pie-like pastries, but nothing large. I'd wonder if it would be able to hold up against the weight of a larger filling. Of course in my experience of pie crust it all get crushed eventually anyway. But then I'm not good at pie crust, which is why I often resport to smaller pie-esque projects.

lol.. well what exactly is the problem with your pie-esque crusts?

I wrote: > > But then I'm not good at pie crust, which is why I often

I guess I over-work them. Other people get light flaky pie crusts (not just in the commercials, either) that fluff luxuoriously about the filling. I get limp greasy slabs of gritty dough that goes from practically raw to burnt in a nanosecond.

Margaret