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Quantity Pie Crusts! Any Professional Bakers On Board?

Submitted by: keelenorth on July 20, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Quantity Pie Crusts! Any Professional Bakers On Board?

Do you know where I could get a recipe or formula I guess you would call it to make 100 Pie crusts ?A friend and I want to do that and then take 50 each and freeze some and make quiches,chicken pot pies, fruit pies etc. Can you help ? …

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Do you know where I could get a recipe or formula I guess you would call it to make 100 Pie crusts ?A friend and I want to do that and then take 50 each and freeze some and make quiches,chicken pot pies, fruit pies etc. Can you help ? or point me in the right direction ?


ThanX
Cindy

Categories: Recipe Requests

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  1. 7-20
    9:20
    pm

    I check out a sight now & then that has recipes for 50-100 people for parties, pot lucks etc. They have a pie crust recipe that makes two dozen. Believe the site is out of Canada, but not sure. Worth checking it out. Once site coems up…look on left hand side and scroll down to you come to
    recipes for 100. Hope this helps.
    http://www.bigrecipes.com

    Mrs. Turkey

  2. 7-21
    3:58
    pm

    I bake pies in large quantities for farmer’s markets. However, I don’t mix my crust in large quantities as it’s difficult to get the texture and quality in a huge batch. I use the recipe on the box of lard and make a double batch; which makes four crusts. I wrap it in plastic and refrigerate it and keep making more until I have enough. Seems tedious; but you could spend one day making crust dough and the next filling and baking them.

  3. 7-23
    1:02
    pm

    Hi! I looked this up on the internet. Supposed to make 100 pie crusts. I typed in “large quantity recipes” on Google and quite a few sites came up. Anyway, here’s the site address:

    http://recipesforacrowd.com/pie-crust

    Hope this helps.

  4. 7-30
    8:26
    pm

    If I were you, I would get together with said friend, each map out a section of countertop with you own measuring cups/spoons, bowls, pastry blender, etc. and whilst you talk make double batches of pastry dough. You will each have 50 crusts made before you know it. Just be sure that you focus enough to keep track of the ingredients and amounts as you add them….let’s see, did I add salt and was that my 2nd cup or 3rd cup of flour?
    I am voting with Deb that small batches come out better.
    Gosh, one would almost need a wheelbarrow and hoe to work up nearly 7 pounds of flour and 3-1/2 pounds of shortening.
    Have a glass, or two, of wine when you get done….you deserve it.

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