Recipe - Pie Crust (Manual Method)

3 Three fourths cup WATER; COLD
6 pound FLOUR GEN PURPOSE 10LB
3 9/16 pound SHORTENING; 3LB
3 ounce SALT TABLE 5LB

PAN: 9INCH 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. IG1 OR IG2.

Recipe Number: I00102

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.