I have been baking savoury individual pies for my friends and workmates for some time now and want to step my production up a notch to sell at weekly farmers' markets.
I'm looking at buying some commercial equipment (just bought a Hobart HL200 Legacy mixer) but have come to a crossroads with larger scale shortcrust production...
I know the basics when it comes to making the shortcrust dough, however once chilled and rested it seems there are two different ways of making the pie case and lid....
It seems most bakers roll it out using a pastry sheeter and lay it over the pie pallet and some use a dough sizer, place the portion into each pie dish and press it to form the case.
Which is the better method for the best shortcrust?
I would have thought that after handling the dough as little as possible while incorporating the flour, butter and water to prevent it going tough then going and rolling back and forth and back and forth it would undo it all?
Would placing the lightly incorporated dough into a divider and then pressing it into a pie tin work the dough a lot less and provide a better result?
Any help would be appreciated,