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TS- Yes, I believe you are right. We only docked the pre bake dough. Pre-bakes were what we called a baked pie shell that we used for Lemon Meringue and cream pies. The shell had no filling when it was baked so it would puff up if not for the holes, causing the dough to pull away from the edges of the tin. Thanks TS, I left Marie's in 1980 and forgot that one... I worked for a frozen pizza manufacturer for a few months(bad fit, I was glad when they fired me) but we made frozen pizza crusts that were docked for the same reason...
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