Lol Lol. You nailed that thought CWS. Making stew for pot pies was the idea from the get-go. I might have said this already. We went to Costco earlier, and my intention was to pick up some organic chix parts. But stew meat was on sale, so I bought that, which changed cooking plans. The goal Always included making pot pies from whatever I made. I made 8 beef stew pot pies, had bowls of stew 2-3 times and still froze quite a bit of the stew today. ( I added quite a few veggies) I am not "stewed out", but I do like a little variety. BTW, the stew tastes better on the 2nd day.
Notice, I did Not say I froze any Peach Pies.
I used Betty Crocker cookbook recipe with shortening (crisco). Didn't have any lard. I have not had success with a butter crust before. ALthough I think I read somewhere to freeze butter and use a box grater to get smaller pieces to incorporate in the dough.
My overall impression of the Breville pie maker is the depth of the cups is a little miserly when it come to serving something as a main dish. However, my waistline indicates this is probably a good thing. I think I also over-cooked the peach pies a little as the crusts were harder when the pies were cold. Used the same pastry recipe for the beef stew pot pies, and they were just fine. I microwaved warm ups, Not sure if I like that part or not yet.
Did someone say you can just drop a pie back in the pie maker and warm it up?? If so, How does that work to get the filling hot and not over cook the crust??