My Favorite Fish Preparation Is To Brush It Down Thoroughly with

olive oil, sprinkle with dried herbs and/or finely chopped garlic,. and wrap it up in pie crust dough. I use steaks for this, with. all skin and bones carefully removed. You bake them until the. crust is golden, and the baking temperature you use will determine. the doneness of the fish. (The hotter the oven, the less done the. fish will be when the crust is ready.) The pastry shell keeps the. meat nice and moist, and it's impressive.. Basic Pie Crust Dough 2 C flour 2/3 C shortening (can be all butter, half butter/half lard, Crisco, etc.) 1/2 tsp. salt 3 T water Stir together flour and salt with a fork. Use more salt if the filling will be savory and/or if your shortening is unsalted. You can add a little sugar if the filling will be sweet (a couple of tablespoons). Cut half the shortening into the flour, then rub in between your fingers until the mixture has about the texture of cornmeal. Then cut in the remaining shortening, leaving it in roughly pea-sized lumps. (These form the "flakes" when rolled out.) Add just enough cold water to make the dough come together, chill until somewhat stiff, then roll out on a liberally floured board. This makes enough for a 2-crust 9 inch pie, or two single crust pies, or six entree turnovers, or twelve dessert turnovers.