Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ cup | WATER; COLD |
| 6 pounds | FLOUR GEN PURPOSE 10LB |
| 3 9/16 pounds | SHORTENING; 3LB |
| 3 ounces | SALT TABLE 5LB |
PAN: 9-INCH PIE PAN
:
1. SIFT FLOUR AND SALT TOGETHER.
2. CUT OR RUB SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN APPEARANCE.
3. SPRINKLE HALF OF WATER OVER FLOUR MIXTURE AND MIX. SPRINKLE REMAINING WATER; MIX UNTIL DOUGH IS JUST FORMED.
4. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.
5. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 OR I-G-2.
Recipe Number: I00102
SERVING SIZE: (13-2 CRUS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .