Name: Pie Crust (Manual Method)
Ingredients: 3 3/4 c WATER; COLD; 6 lb FLOUR GEN PURPOSE 10LB; 3 9/16 lb SHORTENING; 3LB; 3 oz SALT TABLE 5LB

The work of discipling occurs in the present, but it has its eyes set on the Last Day. It requires long-term thinking. It requires an investor’s mentality, knowing that the return is eternal. And the investment occurs through God’s Word. We must proclaim God’s Word is the seed that ultimately bears fruit, even if we don’t see it in the short term…trust that God’s Word does not return void. You will see the harvest later.

Mark Dever

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
3	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN
  :
1.  SIFT FLOUR AND SALT TOGETHER.
2.  CUT OR RUB SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN
APPEARANCE.
3.  SPRINKLE HALF OF WATER OVER FLOUR MIXTURE AND MIX.  SPRINKLE
REMAINING WATER; MIX 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: I00102
SERVING SIZE: (13-2 CRUS
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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