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Receta Pie Crust (Manual Method)

Name: Pie Crust (Manual Method)
Ingredients: 3 3/4 c. WATER, Cool; 6 lb FLOUR GEN PURPOSE 10LB; 3 563/1000 lb SHORTENING, 3LB; 3 ounce SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

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

Direcciones

PAN: 9-INCH PIE PAN
1. SIFT FLOUR AND SALT TOGETHER.
2. CUT Or possibly RUB SHORTENING Till Proportionately DISTRIBUTED AND GRANULAR IN APPEARANCE.
3. SPRINKLE HALF OF WATER OVER FLOUR Mix AND MIX. SPRINKLE REMAINING WATER; MIX Till DOUGH IS JUST FORMED.
4. RefrigerateDOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.
5. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 Or possibly I-G-2.
SERVING SIZE: (13-2 CRUS