A professional who mixes ingredients and bakes pies, tarts, and cobblers, according to recipes. Respnsibilities include:

• Weighs and measures ingredients, using measuring cup and spoons.
• Mixes ingredients by hand or with electric mixer to form piecrust dough.
• Rolls and shapes dough, using rolling pin.
• Places portions of rolled dough in piepans and trims overlapping edges with knife.
• Cuts, peels, and prepares fruit for pie fillings.
• Mixes and cooks ingredients for fillings, such as creams and custards.
• Pours fillings into pie shells.
• Covers filling with top crust or spreads topping, such as cream or meringue, over filling.
• Places pie in oven to bake.
• Adjusts drafts or thermostatic controls to regulate oven temperatures.
• Usually found in restaurant or cafeteria where no pastry cook is employed and need not be able to bake other desserts or pastries as opposed to pastry cook.