Transporting Homemade Pie Crusts for a Kitchen Show

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Discussion Overview

The thread discusses various methods for transporting homemade pie crusts to a kitchen show, particularly when there is no oven available at the host's location. Participants share their experiences and suggestions regarding the best ways to safely carry the crusts without damaging them.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions needing to transport a crescent roll crust and a cookie crust without breaking them, expressing uncertainty about the best methods.
  • Another participant, identifying as a consultant, suggests using heavy-duty aluminum foil to cover the round stone and transport the cookie crust directly on it.
  • Several users mention the possibility of serving the crusts in their respective stones, with one participant suggesting using a large round platter for the pizza.
  • One participant shares their experience of using an old cookie sheet covered with foil or parchment paper as a transport solution.
  • Another participant expresses a preference for taking both stones to showcase their versatility and potentially increase sales.

Areas of Agreement / Disagreement

Views differ on whether to transport the crusts in their stones or to use alternative methods, with some participants advocating for taking both stones while others suggest different transport strategies.

Contextual Notes

Participants share personal experiences and preferences regarding transporting baked goods for kitchen shows, reflecting a range of practical solutions based on their individual circumstances.

Who May Find This Useful

Consultants looking for ideas on transporting baked goods to kitchen shows may find the shared experiences and suggestions relevant.

PCSarahjm
PCSarahjm
Messages
701
I have to make the crust/bases tonight for my show tomorrow night(no oven at the host house). One is a crescent roll crust in the bar pan and the other is a cookie crust on the round stone. I am not wanting to pack both stones for tomorrow any suggestions on how to transport these crusts without breaking them? I am making clubhouse chicken squares and taffy apple pizza for my demos. This will be my 4th kitchen show. So I don't know all the secrets for transporting food yet!!
 
I am a fan of HEAVY DUTY aluminum foil on the longer tube because it completely covers the round stone & whatever you've baked on it.. Used on the round stone, you can hold the cookie right to the stone.

Do you have room in your vehicle to set them side by side (or on the floor). That's how I'd take them.

I don't have a suggestion for getting them to the show without taking them on/in their stone. Does your Host own the large bar pan? If you have the large cutting board, you could aluminum foil the crust to the cutting board and slip it into her stone when you get to her house.
 
Aren't you just going to serve them on/in the stones? The only other thing I can think of is to use the large round platter if you have it for the pizza.
 
  • Thread starter
  • #4
the only other thing I could think of was take the crescent roll crust in the bar pan and slide the cookie crust onto the old round chillzanne tray. But didn't know if it was a good idea since the round chillzanne tray is no longer available. So I might take both stones maybe I will sale a few on them!!
 
I would just take both stones. I sell a lot of large round stones & bar pans when people see them! Be sure to mention what else they can cook on them!
 
I have a really big, old, beat up cookie sheet that I cover with foil, or I've taped colored paper to it then covered that with the white/clearish parchment paper when I've needed to empty my stone to use for something else.
 
Take both stones. It will show how versatile stones are and you will hopefully sell more!
 

Frequently Asked Questions

How can I prevent my homemade pie crust from breaking during transport?

To prevent your homemade pie crust from breaking, ensure it is well-chilled before transport. Wrap it tightly in plastic wrap or aluminum foil to keep it secure. You can also place it in a sturdy pie carrier or a rigid container to provide extra protection against bumps and jostling.

What is the best way to store my pie crust while traveling to a kitchen show?

The best way to store your pie crust while traveling is to keep it in the refrigerator if possible. If you're traveling a long distance, consider using a cooler with ice packs to maintain a cool temperature. This helps the crust stay firm and prevents it from becoming too soft or sticky.

Should I pre-bake my pie crust before transporting it to the kitchen show?

Pre-baking your pie crust can be a good idea if you're making a no-bake filling or if you want to ensure a crisp texture. If you choose to pre-bake, allow the crust to cool completely before wrapping it for transport. This will help maintain its shape and prevent sogginess.

What tools or supplies should I bring for transporting my pie crust?

When transporting your pie crust, consider bringing a pie carrier or a sturdy box to protect it. You may also want to have a rolling pin, parchment paper, and a spatula on hand in case you need to make any last-minute adjustments or repairs at the kitchen show.

How can I ensure my pie crust stays fresh until the kitchen show?

To keep your pie crust fresh, store it in an airtight container or wrap it tightly in plastic wrap. If possible, keep it refrigerated until you're ready to use it. Avoid exposing it to air for long periods, as this can cause it to dry out or become stale.

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