If so, how do you go about pricing them? Do pies follow a serving rule? My pies are 10" and I hand make all my crust. if I go by my graph/pricing chart, a fruit pie will run about $18.00. You think this is ok?
Just looking for insight, thats all.
I do offer pies. Mine are 9", all homemade. I figure out the cost and multiply by 3.5. I would cost each one individually.
Thanks for the insight. I think I am pretty good with my prices, then.
Another question...for custard pies, do you find it easier to use a decorating bag and large tip for the whipping cream border, or do you use a whip cream charger/dispenser? I am looking into purchasing one of these and I wonder if it is worth my money or not.
I use bags only.
I offer pies too! mine are the old fashioned kind grandma used to make....unfortunately, now one knows that I offer them. I need to get th word out...but your prices are right on....thats what I charge.
The charger model is good if you need a little cream all day long (like coffee stand) but for a pie, I would whip and pipe. It'll hold up better too.
A little off topic but still about pies...
Do you refrigerate your blueberry pies after they are cut or not?
I ask since I wanted to make the pie cupcakes in the Wilton cupcake book. I can use either homemade or canned blueberry pie filling for the tops, but they will not be refrigerated.
Thanks for your help!
If you are not going to eat the pie within two days of cutting, definitely refrigerate because they get moldy pretty quick.
I use a 24" pastry bag for putting cream on pies.