Recipe - Pie Crust (Dough Rolling

3 One half cup WATER; COLD
5 tablespoon MILK; DRY NONFAT L HEAT
5 5/8 pound FLOUR GEN PURPOSE 10LB
3 tablespoon SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
3 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN
:

1. COMBINE SIFTED BREAD FLOUR, SIFTED GENERAL PURPOSE FLOUR, SALT,
GRANULATED SUGAR, AND NONFAT DRY MILK.

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. USE COLD WATER.

4. CHILL DOUGH AT LEAST 1 HOUR (PREFERABLY 24 HOURS) AT 40 F. FOLLOW
THE EQUIPMENT MANUFACTURER'S INSTRUCTIONS FOR FEEDING (LOADING) THE
DOUGH INTO THE MACHINE.

5. FOLLOW STEPS 3, 4, AND 5 OF RECIPE NOS. IG1 OR IG2.

Recipe Number: I00101

SERVING SIZE: (132 CRUS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.