Pies

A pie is typically a puff pastry dough that forms a top and bottom layer and has assorted fillings inside.  A one crust pie has a dish covered by pastry which is then filled and baked.  A two crust pie has a dish covered by pastry, a filling, and then a second pastry crust placed on top before baking – totally enclosing the filling in a pastry shell.  A variety of fillings and crusts combine to produce an unlimited array of pies.

 

Depending on your recipe and your current process a pie line can be designed to specifically fit your needs.  Pie lines can be manufactured in various widths and production rates in excess of 150 pie shells per minute. 

A typical pie line begins with a dough pastry strip that is pressed into the pan or pie shell with a blocking unit.  The filling is then deposited into the shell and may be topped with a “top crust” and crimped.

A typical “two crust” pie line consists of:

• Mixing System
• Product Make-Up Equipment (which may include a blocking unit, crimping unit, extruder, cutter and lattice unit or  rotary moulder)
• Depositor
• Conveyors
• Auto-Bake System
• Oven
• Cooler/Freezer
• Depanner
• Packaging