Recipe for Pie Crust (13 - 2 Crust)

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 cup	WATER, COLD
6 lb	FLOUR GEN PURPOSE 10LB
563/1000 lb	SHORTENING, 3LB

Instructions:

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.

SERVING SIZE:

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