If you have a home-based food business and do not make pies, consider adding this product line to your offerings. With the trends toward home-made, seasonal, and local, your customers would appreciate purchasing fresh pies.
Yes, I know, pie requires the ability to make a decent crust and the ability to roll out dough. I agree, pie can be downright difficult. It can be fussy, irritating, and too darn much work. But the benefits? Happy customers and better sales.
Start practicing now and be ready for summer’s fresh bounty. If large pies seem intimidating, begin with small pies, or roll out pie dough for strudels and turnovers which might be easier to manage.
An alternative to making the traditional (did I already mention fussy?) flaky crust, is stirring together an oil-based crust that is tasty, fast, and easy.
Texture is the biggest drawback for using an oil-based crust. When fresh baked, an oil crust is not too flaky. However, after the first day, the texture is similar to a classic cut-in-the-fat recipe.
So if you’re interested in a fast and easy product that holds up well for several days (better than a flaky crust) give this recipe a try. It’s enough for a 9” two-crust deep dish pie. (Or makes approx. 8 turnovers, 10 individual strudels, or multiple minipies.)
Peach Pie ready for the oven.
Poptarts and mini hand-held pies.
Oil-Based Pie Crust
3 ¾ cups unbleached flour (or 2 cups unbleached and 1 ½ cups ww pastry flour)
¼ tsp each, baking powder and salt
⅞ cup oil
¾ cup milk or water
Stir all ingredients together. Don’t knead or work the dough after it forms a rough clump. Add more flour if too wet. For pie, divide dough in half and set aside one piece. Roll out first half (use waxed paper for easy clean-up) and place in greased pie pan. Trim edges and fill with your favorite fruit filling, then roll out top crust and crimp edge. For smaller products, roll into rectangle then cut, fill, fold, and crimp.
Depending upon pan size, filling, and thickness of crust, bake pies 40-60 minutes at 375-400 F degrees. Strudels, poptarts, etc. bake 10-20 minutes.
Your pie crust will not be flaky the first day. But after that, it’ll be comparable to any classic pie crust. If you’re a home-based baker, this recipe is excellent for having a good shelf-life.
Home-Based Baking at its Best! Remember, homemade pies are excellent selling products.
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