Top Crust Dies are used to press dough into flat shapes and without the use of a traditional pan.
To form Top Crusts, you need two die parts:
- A Top Crust Die
- Either a Top Crust base or a Top Crust Forming Table
While Bottom Crust Dies are typically sold in “sets” (an upper and lower half), the Top Crust Base and Top Crust Forming Tables are “one size fits all” solutions. You use the same base whether you are making 4 inch Top Crusts or 12 inch Top Crusts.
The Top Crust Die is what determines the dimensions (diameter or LxW) of the finished Top Crust. Comtec makes all Top Crusts Dies to customer specification.
If you don’t know what size Top Crust you need, here are some helpful tips
- If you are currently sheeting or hand rolling your Top Crusts, lay one on a table and measure the largest dimension (diameter or LxW). This is a good estimate for what size Top Crust Die you will need.
- To measure what thickness you will need, stand a ruler up in 3 or 4 different places on your rolled/sheeted Top Crust and average the measurements. This will give you a good approximation of the thickness that you need.
- While there is no industry “standard” for Top Crust thickness, 1/8 inch (3 mm) is very common.
