Munchy

I honestly wasn't paying attention to the crust that was posted or the one online. I just thought it would be easier to have smaller amounts of dessert if the dessert were inherently smaller by portion size.

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Curly_Cajun_Femme

Your idea of making the smaller individual sized pies is a great idea and an awesome tool for portion control..

Even then it is a matter of controlling how many you put in your mouth..
My Southern side kicked in and added the idea of using a short bread recipe for the crust of the individual pies...

My point was using flour, sugar and a solid oil or lard vs using sugar, flour and butter is a 6 of one half a dozen of another type of situation...
Fat is fat... Sugar is Sugar and Flour is Flour: 6 of 1 or 6 of 12 it is a personal choice.
Portion control is portion control no matter how many individual pies or slices you choose to eat...

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FairlyCurly

The KY Derby is this Saturday and here's what's on the menu:

cheese grits w/ bacon slices and jumbo shrimp
baked asparagus
homemade rolls
fresh fruit mix (strawberries, cantaloup, blueberries, pineapple, watermelon)
mint julep drink (bought from local maker)
homemade Derby Pie (made w/ Maker's Mark Kentucky Bourbon)

It's all artery cloggin' here, folks. But it's so good!

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3a/3b, Fine, low porosity.

LightWaves

Yes! I have basically the same menu, but I'm making the BBQ shrimp & grits featured in this post w/ cornbread instead of rolls... should be delicious!!

And Maker's Mark is the only way to go... and believe me, I'll be gone tomorrow night, haha .

Have fun!!