Ok, well for some reason I cannot find my first post so I will retype it.
I live in a small town where one of the lodges has approached me to become thier new "pie lady". They use to buy pies for fund raising auctions a couple of times a year from a woman who has passed away.
They would want 8-10 pies each time they order.
I have priced out the boxes and tins and I am working on the cost of materials. I dont think pricing them as I would a cake is correct (by the serving). Also, I cant decide if I should price them all the same or a different price for fruit vs cream. I would appreciate any input you would like to give me. TIA

I would price them according to your cost for supplies, ingredients, etc. Generally you could double your cost and add 25% - that's kind of a standard pricing guide for various types of home-based products.

Since your ingredients for fruit pies will differ from cream pies, your total cost for each will be different, so price each accordingly. I wouldn't lump them all together at the same cost because you could be shortchanging yourself.

If your cost for a fruit pie is $4.75, then the lodge's cost for the pie would be $11.85. If your cost for a cream pie is $3.50 then the lodge's cost of the pie would be $8.75. This gives you a profit on the pie and still keeps the lodge's cost at a price point where they could make money after they price it for their cost to the customer.

Thanks so much for giving me your input. I appreciate it very much.

You're very welcome. Do you have a signature pie or a special pie that will be the "highlight"???

I love making pies - grew up with a great grandma and grandma who were fabulous pie bakers.

Sorry I don't have any useful pie pricing info for you..and I never baked one But I do luv to eat them! H
How 'bout a pie thread!!!!!

I do have one that created and want to eventually enter into a contest. It is called my Blueberry pucker up pie. Lemon on the bottom then blueberry with a strusel topping. It is soooo good. I also make one that is peanut butter on the bottom and chocolate cream on top in a graham cracker crust. Hubby's favorite is the peaches and cream. But, I think they will prbably just want your basic apple, cherry, coconut cream etc... I would love to start a section on cc conserning pies and even more on candy making as I have a line of chocolates that I make and sell.

I am really not sure how to do it. I dont know if they will allow it.

On the subject of pies....how do I get my crust to be flaky? Bake it first before putting in the filling?? Cook on a higher temperature at first for 15 minutes then downgrade temp?

Use ice water and dont handle it much. What make it flakey is the small bits of butter melting when it bakes.

I agree with BeeBoos for what make a crust flaky. I love making pies, even though at this time in my life I don't get to make them that often.

Congrats on becoming the town's new "Pie Lady"