Random question but how/what do you change when making a pie meant for throwing specifically? Anybody find something that they found works really well when making a pie meant for throwing? Does the type of cream or filling make a difference?
Filling's got to be heavy-ish, wet enough to spatter but with a crust not so hard it won't break your victim's face - yet strong enough to hold itself together without a tin long enough to pick up and toss.
Pieguy25 said: Random question but how/what do you change when making a pie meant for throwing specifically? Anybody find something that they found works really well when making a pie meant for throwing? Does the type of cream or filling make a difference?
The way you bake the pie crust so it doesn't just fall apart in your hand is important unless you like the clattering sound of tin or risking harm to the target's face. Took me a while to figure out how to do it, and if anything I've overdone how well they hold up...
I like the cream to be a little more "soupy" (more splatter) but I'm not sure it matters. Whipped cream that sticks plus filling is a good combo.
You bake the crusts at 400 for about 12-14 min, then they should slide right out of the tins. Then fill. Mrs. Smith's used to be ideal, but I can't find them anymore..... Wal-Mart was good & cheap (occasionally they fell apart in the tin) but they changed their formula over COVID and now they're like bricks. BAD. I use some local store-brand now that are too expensive but work OK.
Alternately, just buy graham cracker crusts and transfer them to the plastic "liners" on the top. No clattery tin with sharp edges!
First two pics are baked on moment of impact. Then Lolly will show you the difference between baked crusts and crusts in liners. The former "explodes" more, the latter is usually better coverage overall.
I've also seen taking a metal pie tin, attaching a hand strap to it to go around the back of the hand, and then transferring the pie (without tin) to that before throwing it. The metal tin stays on your hand but gives you more support for the throw and reduces the chance you'll damage it when throwing it.
SlapstickStuff said: I like the cream to be a little more "soupy" (more splatter) but I'm not sure it matters. Whipped cream that sticks plus filling is a good combo.
You bake the crusts at 400 for about 12-14 min, then they should slide right out of the tins. Then fill. Mrs. Smith's used to be ideal, but I can't find them anymore..... Wal-Mart was good & cheap (occasionally they fell apart in the tin) but they changed their formula over COVID and now they're like bricks. BAD. I use some local store-brand now that are too expensive but work OK.
Alternately, just buy graham cracker crusts and transfer them to the plastic "liners" on the top. No clattery tin with sharp edges!
First two pics are baked on moment of impact. Then Lolly will show you the difference between baked crusts and crusts in liners. The former "explodes" more, the latter is usually better coverage overall.
Thanks! I think I like the latter one more. Could you say how you made the pie in the first picture in the second row? Did you still have to bake? And what cream and/or filling did you use?
9/25/23, 5:43pm: This post won't bump the thread to the top.
Love you, too
