Recipe#296

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

INGREDIENTS

4 1/2 qt, (4 lb) flour, wheat, pastry, sifted
3 tbsp. (2 oz) salt
1 1/4 qt. (2 lb 6 oz) shortening
2 cups plus 2 tbsp. (variable) 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.

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.

BAKED PIE SHELLS
1. PREPARE AND DIVIDE DOUGH: Prepare Pie Crust. Divide dough into 7 1/2 oz pieces; place on lightly floured board.
2. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking to board. If edges split, pinch cracks together.
3. PLACE DOUGH IN PAN: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough.
4. REMOVE EXCESS DOUGH: Trim ragged edges about 1/2 inch beyond edge of pan using knife or spatula. (Incorporate excess dough into next crust, if needed.) Fold extra dough back and under; crimp with the thumb and forefinger to make a high fluted edge. Dock or prick dough on bottom and sides to prevent puffing during baking. If available, place an empty pie pan inside of shell before baking to help prevent shrinking and puffing.
5. BAKE: Bake at 450 degrees F. about 10 minutes or until golden brown.
6. FILL CRUST: Fill as specified on individual recipe.

UNBAKED SHELL
1. Follow Steps 1 through 4; omit docking or pricking of dough in Step 4.
2. Fill and bake according to instructions on specified recipe.