The best delicious Pie Crust (dough Rolling recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pie Crust (dough Rolling recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pie Crust (dough Rolling.
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3 1/2 c WATER; COLD
5 tb MILK; DRY NON-FAT L HEAT
5 5/8 lb FLOUR GEN PURPOSE 10LB
3 tb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB
PAN: 9-INCH PIE PAN
:
1. COMBINE SIFTED BREAD FLOUR, SIFTED GENERAL PURPOSE FLOUR, SALT,
GRANULATED SUGAR, AND NONFAT DRY MILK.
2. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT,
MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED
AND MIXTURE IS GRANULAR IN APPEARANCE.
3. USE COLD WATER.
4. CHILL DOUGH AT LEAST 1 HOUR (PREFERABLY 24 HOURS) AT 40 F. FOLLOW
THE EQUIPMENT MANUFACTURER’S INSTRUCTIONS FOR FEEDING (LOADING) THE
DOUGH INTO THE MACHINE.
5. FOLLOW STEPS 3, 4, AND 5 OF RECIPE NOS. I-G-1 OR I-G-2.
Recipe Number: I00101
SERVING SIZE: (13-2 CRUS
From the Army
Yields
100 Servings
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