Pie Crust Recipe for Bakeries & Restaurants: Large Batch Flaky Pie Crust Recipe Makes 20-22 Crusts

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This flaky pie crust recipe is intended for bakeries, small restaurants and wholesale kitchens that make their own homemade pie crust. Similar to the Crisco pie crust recipe, it’s a much larger batch of dough and makes 20-22 single 8-9 inch pie crusts. The pie crusts can be rolled by hand or crimped with a commercial pie press.

Pie Crust Recipe Ingredients, Tips and Equipment

  • Ingredients: Local and national foodservice distributors such as Sysco and US Foodservice sell wholesale bakery products at competitive prices.
  • Flour: King Arthur all purpose, unbleached flour in 50 pound bags is this bakers choice, but any all purpose flour is acceptable. Do NOT use self-rising flour! Whole wheat makes a heartier crust, but it can also come out gummy and tough.
  • Shortening: Any solid vegetable shortening works in this application. Foodservice shortening in a 50 pound cube is the cheapest way to go. Do not use butter for this recipe.
  • Portion Scale: An accurate kitchen scale is the most important piece of equipment in a bakery or restaurant. Always weigh ingredients and dough.
  • Pastry Blender: The small Betty Crocker stainless pastry blender won’t work for this size recipe. There’s just too much pastry dough to work with such a small utensil. Bare or gloved hands work best for this size pie crust recipe.
  • Pie Pans: Disposable aluminum pie pans sized to fit the pie press (see below), glass Pyrex, stoneware or Grandma’s favorite embossed tin. Do not spray or grease the pie pans.
  • Rolling Pins: Wooden rolling pin or stainless steel, it doesn’t matter as long as it’s kept coated with flour as the pie crust is rolled.
  • Pie Press: A manual, heated or hydraulic pie press is a great time saver in any size bakery. This piece of commercial bakery equipment usually comes with different size dies for various size pie pans. It flutes and crimps the pie press automatically without rolling it out by hand.

Recommended reading: 15 Baking Tools and Equipment that Beginners Need to Get Started

Pie Crust Recipe for Commercial Bakeries & Restaurants

  • 6 pounds all purpose flour
  • 2 Tablespoons salt
  • 3 pounds solid vegetable shortening
  • 4 1/2 cups cool water (more or less) not cold

1st Step: How to Make a Large Batch of Pie Crust

Weigh flour and salt into a large stainless steel bowl and make a well in the middle. Put shortening into the well. Coat both hands well with flour. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not let warm hands melt the shortening. The least amount of contact with the shortening the better. With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as it is mixed in. Make sure to keep the shortening in the middle of the flour. It should look like a small peas, with the shortening being incorporated into the flour.

2nd Step: How to Mix & Weigh a Big Batch of Pie Crust

Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. More or less water may be needed depending on the humidity. Do NOT knead the dough as in bread making. Work the dough as little as needed, just enough to form it into a large ball. With an accurate scale, weigh the dough into 9-10 ounce balls. If a scale is not available, divide the batch into 20-22 equal balls. Use the dough now, or cover and refrigerate it for later. Flatten the balls into round shaped disks before wrapping to freeze.

3rd Step: How to Roll Out & Crimp Pie Crust

  1. Take a handful of flour and throw/sprinkle it down on a stainless steel bench or counter top. Put the ball of dough in the middle of the flour. Coat the rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to the surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than the pie pan. Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. There needs to be enough pie crust overhang to fold the edges under. Fold the edges under, turning the pan and pressing the edge as it’s turned.
  2. What is the finished crust for? If the crust is for an open pie, such as pumpkin pie or pecan, crimp the edges using the thumb and forefinger of the left hand and the forefinger of the right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
  3. If a pie press is used, place a pie pan into the press, place one ball of dough in the pie pan and press according to manufacturers directions, until the crust is fluted and crimped.
  4. The finished pie crusts can be wrapped in foodservice film and frozen for later use.
  5. Yield: 20-22, 8 or 9 inch single crusts.

Note: Temperature, humidity, inaccurate weights and human error can all play a part in differing results and yield sizes.

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