Used this method many years ago, with some small, wide-mouth metal thermos jars at an extended-family summer cookout to keep all the kids busy. Worked great at keeping the kids occupied & having fun, and producing tasty topping for berry shortcakes. One of the kids grew up to get a culinary degree and become an executive chef, and says this is still her favorite way to make whipped cream at home, because of the fun & happy memories of learning about this "magic" trick at that cookout. My big question now is about that photo - That looks gorgeous! How can I get my pies like that? Was the crust pre-baked separately, and then re-baked after filling? My crusts always fall break when I try removing them from the pan, or if they stay intact, they break or sag terribly when filled and/or re-baked.

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