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  1. joepiebaker

    travelling with pies?

    I'm making a couple of pies for Thanksgiving, and driving 8 hours with them. Two are fruit pies with top crusts and one's a cream pie. I don't have an adequate cooler to put them in. Would a plain-ol' box with some dry ice be okay if I put them in the trunk ( it should be pretty cold back...
  2. joepiebaker

    Soggy Crust Pecan Pie

    I can't seem to get my pecan pie filling to stay inside the crusts! It somehow leaks through the crust (no breaks in bottom or sides) and makes the pie very greasy and soggy. Here's the recipe: 2# lt. brown sugar 1/3oz. salt 1# melted margarine 4#8oz. lt. corn syrup 1#12oz. eggs 3/4oz. vanilla...
  3. joepiebaker

    beef soup-bone?

    I'm wanting to make beef soup from scratch with a soup bone, but I don't really know what kind is usually used. Help is appreciated :D Joe
  4. joepiebaker

    Tips for getting efficient faster? *newbie*

    I just started as a baker's assistant 2 weeks ago. I'm now expected every day to make 20 baked shells, 10-15 unbaked shells, 5 top crusts, atleast 20 pies (10+ cream pies & 10 fruit or custard) for the case in addition to special orders (a few a day), and 1000 large cut-out cookies. Oh, and...
  5. joepiebaker

    New baker needs advice

    I just started as a baker's assistant 2 weeks ago. I'm now expected every day to make 20 baked shells, 10-15 unbaked shells, 5 top crusts, atleast 20 pies for the case in addition to special orders (a few a day), and 1000 large cut-out cookies. Oh, and making the pie & cookie doughs daily and...
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