Pastries, Pie Shells, Crepes & More
Non-sweet pastry dough ( tart and pie shells )
This is our standard pie crust. It is used specifically for pressing into our foil containers. This pastry is crisp with a very tight flake.
Sweet pastry dough ( tart and pie shells )
This pastry dough is similar to short bread cookies. Like the non-sweet pastry it is formulated for pressing into the foil containers.
This pastry dough is a typical European quiche crust. Thin and crispy, it is available in many different pre cut rounds for thawing and lining your own pie plates.
This pastry dough is a flaky crust used for making pies as well as pocketed products such as turnovers or Jamaican patties. Very flexible when thawed, it can be easily manipulated into many different shapes. Often used to top our regular pie shells.
This dough is a laminated and layered pastry used for many different products. It can be used for patty shells like those used in Chicken a la King or as a pocket for products such as Beef Wellington. This pastry is most well known for its use in strudel making.