Thanksgiving Pie Production & Batch Calculator
Enter your expected Tuesday (Nov 24) and Wednesday (Nov 25) pie counts to calculate total dough shells, butter and flour weights, filling prep quantities, oven deck hours, and recommended 2-hour counter pickup windows.
1. Planned Pie Counts by Pickup Day
Adjust your target bake counts for Tuesday Nov 24 and Wednesday Nov 25.
Pie Category (9" Standard)
Tue Nov 24
Wed Nov 25
Pumpkin / Sweet Potato Custard Single crust shell · ~22 oz custard
Pecan / Bourbon Pecan / Chess Single crust shell · ~6.5 oz pecans
Dutch Apple / Fruit Streusel Crumb Single crust shell · ~7 oz crumb top
Double-Crust / Lattice Fruit Pies 2 dough rounds per pie · ~28 oz fruit
2. Oven Deck & Counter Pickup Settings
Used to calculate total oven deck hours and counter pickup window capacity.
Kitchen Production Summary
Thanksgiving Week Scaling · Tuesday Nov 24 & Wednesday Nov 25
395 Total Holiday Pies
Tue Nov 24 Bake 125 pies
Wed Nov 25 Bake 270 pies
Dough Rounds 460
Estimated Bulk Ingredient Prep (9" Deep-Dish Standard)
| Component | Estimated Quantity |
|---|---|
| Total Scaled Pie Dough (@ 6.5 oz/round) | 187 lbs |
| — Pastry / All-Purpose Flour | 101 lbs |
| — Unsalted Butter (for Dough) | 68 lbs |
| Spiced Pumpkin Custard Base (125 pies) | 86 quarts |
| Toasted Pecan Halves/Pieces (95 pies) | 39 lbs |
| Peeled & Sliced Fruit (175 pies) | 307 lbs |
| Streusel Crumb Topping (110 crumb pies) | 49 lbs |
Recommended Wednesday Pickup Window Setup: 6 windows × 25 orders max
For ~129 Wednesday customer pickup orders (270 pies), capping each 2-hour window at 25 pickups prevents a 45-minute line out the door at 11:00 AM.