Fried blueberry pie (pie

Yield: 100 Servings

Measure Ingredient
5½ cup WATER
5 ounces MILK; DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
14 pounds PIE FIL BLUEBERRY #10
1¼ pounds SHORTENING; 3LB
3 ounces BAKING POWDER
2 ounces SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS.

3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.

4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT ⅛ INCH THICK. CUT INTO 6 CIRCLES.

5. PLACE ¼ CUP (2 OZ OR 1-NO. 16 SCOOP) FILLING IN THE CENTER OF EACH CIRCLE. WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE; SEAL EDGES WITH A FORK. 6. FRY PIES, A FEW AT A TIME, 2 MINUTES ON ONE SIDE; TURN AND FRY 2 MINUTES

ON OTHER SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1½ OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, ⅛ ~INCH THICK.

NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW STEPS 7 THROUGH 9.

Recipe Number: I03004

SERVING SIZE: 1 PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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