Scaling Up Pie Recipes
My husband and I are throwing a party for about 75-100 people, and we're making all the food ourselves (plus enlisting some friends to help).
We're doing a pie buffet, and I'll be making five regular sized pies and five pies baked in 13x9" casserole dishes. I was wondering if anyone has any tips or things to watch out for in scaling up my pie recipes to work in the 13x9" pans. Any advice would be greatly appreciated.