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Any And All Professional Bakers -- Quantity Pie Crusts - Page 2

post #31 of 40

Can you help me find a source for frozen pie crusts.

Thanks

Stuthebaker
 

post #32 of 40

It would help to know where you are located  as well as some indication as to required sizes and quantities.

 

Have you tried Googling?

 

Do you have any local restaurant supply stores or distributors?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #33 of 40

My first post (makes me a bit teary eyed) on CT.

 

I was the only kid in the family that was interested in food, so was the proud recipient of my mom's cookbook collection (dating from the 1920's) when she "left us".

After re-reading the above sentences I wish I had been more interested in jewelry and art, lol.

 

Back OT.

Probably my very fave is a garden club fundraiser edition (from the late 1950's).

One recipe my mom had a huge star next to was for an all butter short crust.

It instructed the reader to place everything (tools and ingredients) in the freezer for an hour or so.

After assembling the drys (frozen), in the bowl (frozen), you were instructed to shred the butter (frozen) directly into the drys and toss to coat.

"Cut" the mixture with a couple of knives and stick back in freezer to cool down again.

Remove from freezer add cold vinegar (by the drop) and mix with hands (it will still be shaggy at this point).

Knead it just enough to have a cohesive ball, shape into disks, wrap in plastic and place in fridge to hydrate the flour (couple of hours).

Then and ONLY then were you allowed to roll out and line the pie plate.

 

Geez... I was thinking that this was way too much work.

Probably thought up by an agoraphobic housewife with a big stash of mothers little helpers.

Since I was making every dish that mom has starred or commented on, I gave it a whirl.

One word...amazing!

A wedge of buttery, flaky goodness.

Added my own star to this recipe so whoever may get this book next will give this recipe a second thought before passing it up.

Cuz I am pretty sure I will never ever expend that much energy to make a pie again.

Never....ever.

post #34 of 40

Where do you buy your crusts?

post #35 of 40

I don't, I make them...
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #36 of 40

Some one in an earlier post mentioned that they get 100 frozen pie crusts for 30.00$ I meant to ask them where they get theirs. I am in upstate NY near Albany and I am looking for a source for bulk or whole sale pie crusts. Any suggestions would be appreciated.

Thanks
 

post #37 of 40

Our church just finished making 1150 apple pies. we make the dough by hand using flour, salt, Crisco, lard, eggs, water and vinegar. This is an annual project as a fund raiser and typically sell out in a day and a half at our local fall festival. Our problem is the ladies are getting older (we've been doing this for 30 some years) and the younger ones are busy with jobs and children. It is quite a chore making 2300 pie crusts.  We are looking for a pie roller to purchase and begin wondering if there was any commercial machine that could mix the dough. Since reading this tread I am not sure we should consider the mixer or not. Any thoughts? We went through 60 bushels of golden delicious apples, now using a peeler, corer, slicer all in one machine. That has cut our energy considerably. 

Thanks for any help or suggestions

post #38 of 40
Quote:
Originally Posted by hillsidecook View Post
 

Our church just finished making 1150 apple pies. we make the dough by hand using flour, salt, Crisco, lard, eggs, water and vinegar. This is an annual project as a fund raiser and typically sell out in a day and a half at our local fall festival. Our problem is the ladies are getting older (we've been doing this for 30 some years) and the younger ones are busy with jobs and children. It is quite a chore making 2300 pie crusts.  We are looking for a pie roller to purchase and begin wondering if there was any commercial machine that could mix the dough. Since reading this tread I am not sure we should consider the mixer or not. Any thoughts? We went through 60 bushels of golden delicious apples, now using a peeler, corer, slicer all in one machine. That has cut our energy considerably. 

Thanks for any help or suggestions

I did the same thing, but on a much smaller scale--our church ladies made 100 two-crust, and 65 one-crust pies for a pie sale, and since I, at 57, was the youngest of the group of bakers, and the other four were old enough to be my grandma, and included my 78 yr old mom, I bought premade crusts in pans--PetRitz was the brand and they sell them at WalMart for about $2 or less.  If you call ahead, they'll get cases together for you.

They were flaky and good and no one suspected they weren't hand made!

post #39 of 40

I saw a post earlier Where can you buy 100 pie crusts for $30.00? If anyone knows where to buy them please post.  Thank you

post #40 of 40

I am doing a church fundraiser and need the measurements for 100 pie crusts. Can you share?

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