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need help with mass production of pies

post #1 of 7
Thread Starter 
Hey Everyone! So I work as an assistant pastry chef at a retirement home and its only me and one other person in the pastry department. We have been having trouble with the mass production of pies. We don't have a sheeter and have had many complaints about the pie dough being too thick and tough and not being flaky. We aren't really sure how to make it better outside making it I'm batches which we really don't have time for. If anyone has any advice on how to better our pie crust it would be much appreciated!
post #2 of 7

Buy the crust already made its cleaner and better and they are cheap when purchased in volume

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 7
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Buy the crust already made its cleaner and better and they are cheap when purchased in volume

I wish I could unfortunately they won't allow us to do that
post #4 of 7

So, what is your recipe?

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 #5 of 7
Thread Starter 
we use a cream cheese pie crust don't have the actual recipe on hand
post #6 of 7

Sounds like it's time to create one.

Pie crusts are a delicate thing.

If you overwork the dough the result is a mealy tasting crust.

Usual pie dough recipes are nothing more than shortening, or butter, flour, salt, and ice water.

The technique is important to create a flaky even dough.

post #7 of 7

It could be the amt of cream cheese you are adding and how you are adding it. Cream cheese will produce a heavier dough

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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