Pie crust (dough rolling
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | WATER; COLD |
| 5 | tablespoons | MILK; DRY NON-FAT L HEAT |
| 5⅝ | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | tablespoons | SUGAR; GRANULATED 10 LB |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
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 Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .