I'm not much of a 'cake guy' but I do love a good piece of pie occasionally.
Anybody ever notice how bakery pies are slowly going the way of the dodo bird? I mean good bakery pies as opposed to those that are mass-produced and frozen. They're gradually regressing almost to the point of being inedible.
I grew up in the era of homemade pies. The kind with the thin, flaky, buttery crust. That was before you could buy mass produced pies in many varieties. Have you looked at the crust of a bakery pie nowadays? The piece of pumpkin pie I just finished had a crust about 1/4" thick. That's not a crust - it's a mortar bed.
In our area there are a couple major supermarkets. They're both owned by the same company but they each have different names. Actually, the company owns a third line of markets but we don't have one of those around here. The two that we have each have a bakery and a deli. One of the stores is a little more upscale than the other, price wise. You'd think that a pie produced in either of these bakeries would be better than a frozen pie that's mass produced by some company but that's not the case. They're all about equal, crustwise. Thick slabs of dough with no buttery flakiness to be had. It's a crying shame.
Are people simply unlearning how to make an edible piecrust? Maybe bakeries have figured out that the ingredients to make a crust are less expensive in terms of volume than the ingredients to make a filling and they're just filling up space with the cheaper material.
Anybody have any opinions regarding pies and/or piecrusts?