| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
WATER |
| 5 |
oz |
MILK; DRY NON-FAT L HEAT |
| 5 |
lb |
FLOUR GEN PURPOSE 10LB |
| 14 |
lb |
PIE FIL BLUEBERRY #10 |
| 1 1/4 |
lb |
SHORTENING; 3LB |
| 3 |
oz |
BAKING POWDER |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL.
2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE
RESEMBLES COARSE CRUMBS.
3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.
4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET,
ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES.
5. PLACE 1/4 CUP (2 OZ OR 1-NO. 16 SCOOP) FILLING IN THE CENTER OF EACH
CIRCLE. WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF
CIRCLE; SEAL EDGES WITH A FORK.
6. FRY PIES, A FEW AT A TIME, 2 MINUTES ON ONE SIDE; TURN AND FRY 2
MINUTES
ON OTHER SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH
MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8
~INCH THICK.
NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB
14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW
STEPS 7 THROUGH 9.
Recipe Number: I03004
SERVING SIZE: 1 PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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