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