Here's few tricks I found that make pie production a little easier.
First, I mix my pie crust in the Bosch...it's so fast. Use the whips (not the dough hook) and just use "pulse" to mix.
Next I roll out the dough between 2 floured layers of heavy plastic.
My two pieces of plastic were originally Malt-0-Meal cereal bags twenty years ago (If the two same pieces of plastic works why get new ones.) I just shake off the flour and dough crumbs when I'm done, fold them up and store them in a corner of the freezer until I need them again.I am mentally challenged when it comes to apple pies. I can NEVER remember to "dot" the apple filling with butter before I put the top crust on and seal it. NEVER!
So my pies always have big ugly slits where I try to slide chunks of butter in.
Thus I have to decorate my pies... to cover up my boo-boos
I also use leaf cut outs when I don't have enough dough left to cover the entire top.
I also bake a few leaf cutouts separately to put over that center spot on the pumpkin pie where you test it with a knife...you know...if the knife comes out clean it's done. Of course I ended up stabbing this last poor pumpkin pie four time. Thus the little leaf cut outs neatly covered up my damage. 
(My pumkpin pie before being brutally attacked.)
My favorite pie crust recipes...I'll add those tonight...I've got to get ready for church.
Love, Mom Tobler
(My pumkpin pie before being brutally attacked.)My favorite pie crust recipes...I'll add those tonight...I've got to get ready for church.
Love, Mom Tobler
