25 pounds all-purpose flour
18 pounds shortening, hydrogenated
3 3/4 quarts ice water
12 ounces salt
Yield: 50 pounds
1. Mix flour and shortening on low speed, using flat beater. Mix until fat particles are the size of small peas for a flaky crust. For a mealy rust, mixture should resemble cornmeal.
2. Add water and salt to flour-fat mixture. Mix on low speed only until dough will hold together.
Notes: For seven 9-inch one-crust pies, use 4 lb; for seven 9-inch two-crust pies, use 7 lb.
For eight 8-inch one-crust pies, use 2 lb 8 oz; for eight 8-inch two-crust pies, use 4 lb 8 oz.
18 pounds shortening, hydrogenated
3 3/4 quarts ice water
12 ounces salt
Yield: 50 pounds
1. Mix flour and shortening on low speed, using flat beater. Mix until fat particles are the size of small peas for a flaky crust. For a mealy rust, mixture should resemble cornmeal.
2. Add water and salt to flour-fat mixture. Mix on low speed only until dough will hold together.
Notes: For seven 9-inch one-crust pies, use 4 lb; for seven 9-inch two-crust pies, use 7 lb.
For eight 8-inch one-crust pies, use 2 lb 8 oz; for eight 8-inch two-crust pies, use 4 lb 8 oz.
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