Name: Pie Crust (13 - 2 Crust,
Ingredients: 3 3/4 c WATER; COLD; 6 lb FLOUR GEN PURPOSE 10LB; 3 9/16 lb SHORTENING; 3LB; 14 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3 3/4	c	WATER; COLD
6	lb	FLOUR GEN PURPOSE 10LB
3 9/16	lb	SHORTENING; 3LB
14	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN
  :
1.  SIFT TOGETHER FLOUR AND SALT IN MIXER BOWL.
2.  ADD SHORTENING TO DRY INGREDIENTS.  USING PASTRY KNIFE ATTACHMENT,
MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND
MIXTURE IS GRANULAR IN APPEARANCE.
3.  ADD WATER; MIX AT LOW SPEED 1 MINUTE 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: I00100
  SERVING SIZE:
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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