Manual Pie Forming Machines

 Our wooden pie machines are The Original Pie Forming Machines - since 1994!  These are the ideal machines for low and medium volume production operations of pies up to 12" in diameter.  All of our pie machines./ manual pastry blockers are manufactured by us in Manitoba, Canada.  

Pie Making is fun and easy using the Birds Hill Pie Machine!

The Standard Size Pie Machine is $895.00 plus $95.00 shipping and insurance.  It is designed for pans that are up to 10 1/4" wide and  up to 1 1/4" deep. The dies on the machine are made to fit your pie pan.  Please indicate upon ordering which pie pan you will be using ie Novelis #967.  If you are using a non-disposable pie pan please indicate that you will be mailing it to us.

Standard Pie Machines - select from drop down box and click buy now to add the different options.

Standard Pie Machine $895.00 CAD Standard Deep Dish Pie Machine $995.00 CAD additional dies $85.00 CAD pocket pie die $130.00 CAD Scroll Crimper $125.00 CAD Gear Crimper $85.00 CAD Daisy Crimper $85.00 CAD Poly Separator Sheets $9.00 CAD

* Canadian Addresses Only.*

USA and  International go to our web site @ Birds Hill Enterprises

Our Standard Pie Machine is intended for home  or lighter commercial use. Pie Crust Molds on the machine are made to your bakery's pie pan specifications for pans up to 10" top outside diameter and 1 1/4" vertical height.  Each pie forming machine comes with two sets of molds.  One set forms the bottom crust and the second set forms the top crust.

• Standard Pie Machine - Intended for lighter use than the Professional Models - (25-50 pies per week). Forms dough into pans from 5" up to 10 1/4" diameter and 1 1/4" vertical depth
• Standard Deep Dish Machine - for standard sized pie pans up to 1 7/8".

**Please note all our Pie Machines, Small Pie Presses and Tart Presses are carefully manufactured in Manitoba, Canada and tested before shipping.  This results in lead times which can vary depending on the time of the year.  In the fall season from September to mid December you can expect a lead time of at least 3-4 weeks  and should make sure you order early enough to avoid disappointment.**
 Shipping for one Standard Pie Machine with a set of dies for one size pan is $95.00.  This includes shipping and insurance. If extra items are ordered the shipping fee will be adjusted automatically (based on weight).
**If you prefer to order over the phone - please feel free to give us a call or email and we will get back to you.

Canadian Butter Tarts

As mentioned in my last blog, I plan to write about, and make pies, tarts and pastries from around the world. My first location is Canada - my home country. "A butter tart is a type of pastry best known as a Canadian treat. The English Canadian tart consists of butter, sugar and eggs in a pastry shell. " (Wikipedia) Raisins or currents are placed in a pastry shell or tart shell and the buttery syrup is then poured over to about 2/3's full.
Some bakers add nuts or chocolate chips to the syrup instead of the raisins. Butter Tarts are one of the few recipes that are considered truly Canadian in origin. "One of the earliest known Canadian recipes is from northern Ontario and dates back to 1915." (Wikipedia) Butter tarts may be served year round but are most comonly served at Christmas, Easter and Thanksgiving. They are also served at weddings, funerals and wedding showers.

For more informtion on Canadian Butter Tarts listen to this clip from CBC: http://archives.cbc.ca/lifestyle/food/topics/1371-8373/
Today I will share my recipe for the Butter Tart Pastry:
Butter Tart Pastry:

• 1 pound lard
• 5 cups flour
• 2 teaspoons salt
• 3 teaspoons sugar
• 3/4 cup very cold water

Method: Mix flour, salt and sugar into a large mixing bowl. Cut lard into the flour mixture using a pastry blender or fork. Slowly add cold water, mixing gently until the flour mix forms into a ball. Drop by tablespoons into 3" foil pan and press with your Birds Hill Tart Press. Or, if you do not have a press - roll out 1/8" thick and cut out circles and place into tart molds.

Canadian Butter Tart Recipe

This recipe has been in my family for years. Feel free to substitute the lard with shortening or butter. We have been making our pastry with lard that is rendered at a local butcher shop. This lard is soft and makes great pies. Have you ever wondered why Grandma's pies tasted the best? She probably used lard. Lard makes pie crust with a much better "feel" and the crusts are crisp and flaky. In Wikipedia it states: "Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts." For my Butter Tarts I use the same pie dough recipe as I would for my apple pies.
Butter Tart Pastry:
1 cup flour
1/4 tsp. salt
1 tsp. sugar
1/3 cup lard
3 TBSP. cold water.
Mix the flour, salt and sugar together. Using a fork or pastry blender, cut in the lard until the flour looks moistened and is in fine crumbs. Lightly stir in the 3 tablespoons of water until the mixture holds together. Using your tart shell press form the dough into 12-15 3" tarts shells. If you do not have a press, roll out your dough with a rolling pin and cut into circles and place in tart pans.
Filling
1 1/2 cups brown sugar
1/4 cup butter, melted
2 eggs, beaten
1 tbsp. vinegar
1 tsp. vanilla extract
1 cup currants or raisins.
Place approximately 1 heaping teaspoon raisins or currents into each tart shell. Beat egg in a medium-sized mixing bowl. Stir in remaining ingredients. Pour or spoon filling over raisins/currants filling shells apprximately 2/3 full. Bake at 350 degrees F for about 20 minutes.