Been making Cornish Pasties all my life (well just about) - My Great Grand Mother came from Cornwall England and the recipe has been handed down over the years.
We (My wife and I) have been making and selling small quantities to friends, family and acquaintances for a while and the manual process of making the dough has become a real pain.
Over the years the crust has become the favorite part of the pasty so we don't want to do anything to upset that, as it is making a "Good" crust has always been a challenge - that is repeating a recipe that was handed down over the year by word of mouth (pinch of this, a little of that) you all know.
Our question is:
How do bakeries produce good pie type crust at a medium volume that is repeatable, affordable, and doesn't have minimum batch sizes bigger than we need?
Can some please guide us two beginners to a reference source that would help us understand how to continue doing what we love with a little less manual time and effort and won't cost more than two home chef wanna be's can afford to spend.
We know a good crust and the process of getting one should not be under estimated but there has to be an easier way with today's technology.
Thanks a "Batch" - I mean bunch.
Tom & Lorie Hendrickson
Wonder Lake, Illinois
Originally from the U.P. of Michigan......