Recipe#295

Servings: YIELD: 100 Portions (17-2 crust pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature:

INGREDIENTS

9 qt, (8 lb) flour, wheat, pastry, sifted
6 tbsp. (4 oz) salt
2 1/2 qt. (4 lb 12 oz) shortening
1 1/4 qt. water, cold (40 to 50 degrees F.)

INSTRUCTIONS

Sift flour and salt together. Add shortening. Cut or rub in shortening until evenly distributed and granular in appearance. Sprinkle half of water over flour mixture and mix. Sprinkle remaining water and mix until dough is just formed. Chill dough 1 hour for ease of handling. Follow procedures on One-Crust Pies or Two-Crust Pies Recipes.

NOTE: For machine mixing, use pastry knife attachment when cutting in shortening and mix on low speed 1/2 minute. When adding water, add all water at once and mix on low speed 1 minute or until dough is just formed.