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Receta Pie Crust (13 2 Crust)
by Global Cookbook

Pie Crust (13 2 Crust)
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Ingredientes

  • 3 3/4 c. WATER, Cool
  • 6 lb FLOUR GEN PURPOSE 10LB
  • 3 563/1000 lb SHORTENING, 3LB
  • 14 tsp SALT TABLE 5LB

Direcciones

  1. PAN: 9-INCH PIE PAN
  2. SIFT TOGETHER FLOUR AND SALT IN MIXER BOWL.
  3. Add in SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS Or possibly Till SHORTENING IS Proportionately DISTRIBUTED AND Mix IS GRANULAR IN APPEARANCE.
  4. Add in WATER; MIX AT LOW SPEED 1 MINUTE Till DOUGH IS JUST FORMED.
  5. RefrigerateDOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.
  6. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 Or possibly I-G-2.
  7. SERVING SIZE: