Luci Posted August 11, 2006 Share Posted August 11, 2006 I was previously satisfied with wicking for a 5 in pie, but now that I got some suggestions of other options I want to try those.I did a search on this topic for wicking suggestions for the 3 in pies. I just got some supplies for these and made a few with the 104 wicks. They burned ok, but the crust never melted. Is the crust supposed to melt?You folks that make the 3 inch pies--how are you wicking them? I love these littles pies. Quote Link to comment Share on other sites More sharing options...
Vicky_CO Posted August 11, 2006 Share Posted August 11, 2006 Actually the edge of your crust should stay intact Quote Link to comment Share on other sites More sharing options...
Luci Posted August 11, 2006 Author Share Posted August 11, 2006 Thanks for clearing that point for me. I wasn't sure. I made a few and have burned 2 of them. Each with different types of crusts. Both burned completely--gel and embeds--without melting a bit of the crust. I wasn't sure if this was how it was sposed to work! Quote Link to comment Share on other sites More sharing options...
Vicky_CO Posted August 11, 2006 Share Posted August 11, 2006 The only time you will melt the crust is if it is a lattice crust and trhen the edge will still be there. Quote Link to comment Share on other sites More sharing options...
luckylady Posted August 14, 2006 Share Posted August 14, 2006 Glad to hear you are loving them Luci!!HugssTracy Quote Link to comment Share on other sites More sharing options...
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