Recipe#297

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.

1. PREPARE AND DIVIDE DOUGH: Prepare Pie Crust Recipe. Divide dough into 8 oz pieces for bottom crust and 7 oz pieces for top crust; place on lightly floured board.
2. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten genily. 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. Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking to board. If edges split, pinch cracks together.
3. BOTTOM CRUST: 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. FILL CRUST: Fill as specified on individual recipe.
5. TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several slits near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
6. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough.
7. SEAL PIE: Press edges of crust firmly together, or crimp with the thumb and forefinger to make a fluted edge.
8. GLAZE TOP: For a glazed top, brush with water, milk, melted butter or margarine, Egg and Milk Wash, Egg and Oil Wash , or Egg and Water Wash. Allow glaze to dry on crust before placing in oven. This eliminates dark spots.
9. BAKE: Bake as specified on individual recipe.