TiffanyRose said: P.S. Just a question if anyone could answer regarding this, I've seen some producers use pies not in the tins and just the crust. How does that work and would it even be worth it to try or just better to stick with the tins?
Not nearly a producer, but in my experience tinless pies tend to work better for throwing than self-pieing. Half the fun of a self pie (for me) is the "smoosh" which, if you're heavy handed, tends to turn into broken crust and more filling-on-hands than filling-on-face without a pie backing.
I've got a G Shock watch with a Fabric strap. I can't remember when I had the session with it on but know that when it gets wet, there's still a very faint smell of Custard.
TiffanyRose said: P.S. Just a question if anyone could answer regarding this, I've seen some producers use pies not in the tins and just the crust. How does that work and would it even be worth it to try or just better to stick with the tins?
You have to bake the crusts first. Let them defrost for an hour, poke some holes, then bake them for about 11 minutes at 400 degrees. Unfortunately, depending on the brand, some are very fragile and might still fall apart when you try to remove them from the tin. The more expensive ones (like Mrs. Smith) don't have that issue, usually.
Honestly, store-bought graham cracker crusts are probably easier all around. That said, there's something very visceral about filling a crust with SC (or heavy whip cream) and smushing it into someone's face. It leaves nice flakes of crust and you SEE the impact (no tin). Lots of 1970s and early 80s mainstream scenes use this (including the "Masterjoke Theater" and the famous Mandrell sisters pieing).
TiffanyRose said: P.S. Just a question if anyone could answer regarding this, I've seen some producers use pies not in the tins and just the crust. How does that work and would it even be worth it to try or just better to stick with the tins?
You have to bake the crusts first. Let them defrost for an hour, poke some holes, then bake them for about 11 minutes at 400 degrees. Unfortunately, depending on the brand, some are very fragile and might still fall apart when you try to remove them from the tin. The more expensive ones (like Mrs. Smith) don't have that issue, usually.
Honestly, store-bought graham cracker crusts are probably easier all around. That said, there's something very visceral about filling a crust with SC (or heavy whip cream) and smushing it into someone's face. It leaves nice flakes of crust and you SEE the impact (no tin). Lots of 1970s and early 80s mainstream scenes use this (including the "Masterjoke Theater" and the famous Mandrell sisters pieing).
You can get graham cracker crusts out of the tin as well, depending on the type of pie. I've found if you put them in the fridge as you finish making them and take them out right before you use them (a chill time of about 5 to 15 minutes, but results might vary depending on fridge chill settings) they will harden up enough so you can gently slide it out of the tin. I've done it for pies of cool whip, frosting, or marshmallow cream. Something heavier like thick cake batter will start to break apart on you though.
My go-to is graham cracker crusts filled with shaving cream in the tub. Plug the drain, have some fun, and then scoop everything you possibly can into a garbage bag before you shower off. The less that goes down the drain, the better.
for metallic paint plastic is the only way to go. It finds a way around. Tub and tile dish detergent and a cloth work fine. Some disposable gloves handy for cleanup and when painted if you need to touch something like camera or door. A dollar store shower curtain. You can save the curtain by washing it in tub of water with detergent. Have garbage bag ready in a can or bin to catch the plastic after or the paint will spread again wrestling with a bag. Mostly I have kept messes in the bathroom for ease of cleanup and to save time.
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