We are in Florida and we use a dough sheeter to stretch out our pies. We are not stretching them to be paper thin, but stretch them enough to place them as skins on top of each other 10 high.
We put them in plastic bags an hour before use. From 5 - 9pm on a Friday, we will go through about 20 stacks. Sometimes we get a stack where a lot of grease has accumulated on the top of the pie, making the crust very white. It just doesn't look good. I don't know what causes it. My manager thinks it's the dough sheeter but it's only happens occasionally.