What type and how far?This is funny, but the only experience I've had is when my mom would send pumpkin pies to my sister from LA to NYC at Thanksgiving.
So, now that I've completely qualified this as just guessing:
For 2 crust fruit pies or pumpkin/custards, (that type), I'd wrap the entire completely chilled pie in saran, then foil, line the bottom and side of box with peanuts (the styrofoam kind) and a few well placed frozen gel packs.
I wouldn't try this with anything gooey, but firm cream pies (without whipped cream...the receiver no doubt can figure out the whipped cream part) can probably withstand it as well.
My mom sent decades worth of pies over the years to my sister with little or no damage. Not that she cared. It was the thought that counted. :lips:
Firmly wrapping it would certainly help circumvent the "no speeky ingy" part when dealing with the morons in the postal service that like to play hacky sack with boxes labeled "FRAGILE". No guarantees, but it helps.
Now, if you want it to look 'purdy like' on the other end, you might want to find a restaurant supply store that has the plastic bubble pack (like you find commercial pies in markets. ) and you'd still have to pray that the shipper can read the "THIS END UP" arrow....:lol:
Lastly, if you are sending something as an example for a business contact, You'd have to pay up the wazoo for handling so that your product doesn't get totally mangled.
(am I sounding like I don't have a whole lot of confidence in the mail handling trade?)
You also might want to add a disclaimer about the moisture content making your crust a little damp. I don't think there is a real fix for this apart from little silicon gel packs? (of course, being me, I'd probably try taping little coffee filter bags of rice to the pie under the saran)
Like I said, I'm just guessing, but the ones my mom sent turned out pretty good.