Double Crust pies

apr 10 367

Something I found challenging: getting the crust on the middle to cook. the edges and the little flower cooked well but the crust directly on the filling wouldn’t cook fully.

Something i did well on: The braiding and the weaving of the pie crust i feel was the thing i did well on even though it either overcooked or was under cooked.

Something i did well in the photo: The pink background helped the color of the crust popped.

Something i would do differently: I would go for a different angle to capture the depth of the crust and an angle we would normally see if it was put in front of us. And if i were doing flowers again use colors that will compliment the pie to its fullest capacity.



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