So I want to open a British style and pea shop, my question is while I can make great pies pastry and all at home the baking time from start to finish of a completed pie is just too long. What do they do in the pie shops to speed up the ticket time? I know keeping pies in a warming cabinet is an option, but I want the crust to be crisp and flaky and not dried out. Is there any tips people wouldn’t mind sharing? Thank you.