| 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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