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, .

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