I'm new to this forum and hoping for some advice on scaling up a pie recipe. It's a classic cherry pie using butter-flavored Crisco. I got a job at a local breakfast/lunch restaurant making pastries, and they would like me to make ten cherry pies after the restaurant closes. I will freeze them, and they will bake a few in the morning, so I need to provide a steady supply of pies during the week to keep up with demand. What tips and tricks are there to scale up pie-making and do it efficiently to save time? Has anyone ever had to do this before?
For example, I plan to start by making the dough I need, forming disks, and letting them rest in the fridge while I make all the filling. While the filling is cooling, I'll roll out the bottom crusts and cut the lattice strips. (I know doing a lattice for the top crust is a lot of work, but I want them to look good and not just taste good.) Once the filling has cooled, I'll pour it into the pies and add the latticework. Are there any ways to make this production more efficient? I don't want to spend five hours making 10 pies if I can do it in three hours.
For example, I plan to start by making the dough I need, forming disks, and letting them rest in the fridge while I make all the filling. While the filling is cooling, I'll roll out the bottom crusts and cut the lattice strips. (I know doing a lattice for the top crust is a lot of work, but I want them to look good and not just taste good.) Once the filling has cooled, I'll pour it into the pies and add the latticework. Are there any ways to make this production more efficient? I don't want to spend five hours making 10 pies if I can do it in three hours.
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