Posted by Caroline Booy on

by David Whalen - pie maker in New Brunswick, Canada
I do. In fact, I scale both dough and fillings. The dough I like to scale quite close to what I have determined to be the best for my pies.
With the filling, I scale so that each mini-pie weights somewhere within a range of one half an ounce. That seems to be close enough on my pies.
To my way of thinking, scaling takes very little (if any) extra time but it produces a more consistent product. My scale is one of those so-called "kitchen scales" that I bought for maybe thirty dollars - years ago at a restaurant supply distributor. It has the usual "tare" button that allows one to set the scale to zero, even when you have something (example - an empty tinfoil plate) sitting on it.

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