At my small bakery we make hundreds of pies each week. We make the pastry by hand and roll the pies by hand. We make the pastry in batches that would make 10 double crust 10" pies or 18 single crust 10" pies. I wouldn't reccomend making the pastry by machine if you want tender and flakey pastry. Pastry is as much about method as it is about the recipe - cold ingredients and minimal handling.
7/24/10 at 1:04pm