Pie crust (manual method)

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
6 pounds FLOUR GEN PURPOSE 10LB
3 9/16 pounds SHORTENING; 3LB
3 ounces SALT TABLE 5LB

Directions

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, .

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