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Pie Crust (Dough Rolling Machine)
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 001 01
PIE CRUST (DOUGH ROLLING MACHINE)
Yield 100
Portion 1 Crust
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
982 cal
87 g
14 g
65 g
0 mg
1260 mg
28 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,BREAD
4-1/2 lbs
3 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
2-1/8 lbs
1 qts 3-1/2 cup
SALT
3 oz
1/4 cup 1 tbsp
SUGAR,GRANULATED
1-1/3 oz
3 tbsp
MILK,NONFAT,DRY
2/3 oz
1/4 cup 1 tbsp
SHORTENING
3-5/8 lbs
2 qts
WATER,COLD
1-7/8 lbs
3-1/2 cup
Method
1 Combine sifted bread flour, sifted general purpose flour, salt, granulated sugar and nonfat dry milk in mixer bowl.
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 Add water; mix at low speed 1 minute until dough is just formed.
4 Chill dough for at least 1 hour, preferably 24 hours, at 40 F. for ease in handling. Follow the equipment manufacturer's instructions
for feeding/loading the dough into the machine.
5 DIVIDE DOUGH: Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured
board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly
with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick.
Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. TOP CRUST: Roll top crust in same manner as
bottom crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush
outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together
lightly. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough
into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of
crust firmly together or crimp with the thumb and forefinger to make a fluted edge. WASHED TOP : For a washed top, brush pies
with appropriate wash as follows: Egg and Milk Wash - This wash is used for fruit pies (apple, blueberry, cherry, peach, pineapple)
that are baked 30 to 35 minutes. It SHOULD NOT be used for pies requiring longer baking time as the crust will brown
excessively. Egg and Water Wash - This wash is used for berry and mincemeat pies that are baked 40 to 45 minutes. It SHOULD
NOT be used for pies that are baked 30 to 35 minutes as the crusts will be too pale. Allow glaze to dry on crust before baking to
eliminate dark spots. BAKING INSTRUCTIONS FOR COOKED PIES: Bake as specified on individual recipe card. BAKING
INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool
before filling. Proceed with the recipe directions.



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Pie Crust (Dough Rolling Machine)

Yield: 100 Portion: 1 Crust
Calories: 982 cal
Carbohydrates: 87 g
Protein: 14 g
Fat: 65 g
Cholesterol: 0 mg
Sodium: 1260 mg
Calcium: 28 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,BREAD 4-1/2 lbs 3 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 2-1/8 lbs 1 qts 3-1/2 cup
SALT 3 oz 1/4 cup 1 tbsp
SUGAR,GRANULATED 1-1/3 oz 3 tbsp
MILK,NONFAT,DRY 2/3 oz 1/4 cup 1 tbsp
SHORTENING 3-5/8 lbs 2 qts
WATER,COLD 1-7/8 lbs 3-1/2 cup

Method:
1 Combine sifted bread flour, sifted general purpose flour, salt, granulated sugar and nonfat dry milk in mixer bowl.
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 Add water; mix at low speed 1 minute until dough is just formed.
4 Chill dough for at least 1 hour, preferably 24 hours, at 40 F. for ease in handling. Follow the equipment manufacturer's instructions
for feeding/loading the dough into the machine.
5 DIVIDE DOUGH: Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured
board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly
with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick.
Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. TOP CRUST: Roll top crust in same manner as
bottom crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush
outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together
lightly. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough
into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of
crust firmly together or crimp with the thumb and forefinger to make a fluted edge. WASHED TOP : For a washed top, brush pies
with appropriate wash as follows: Egg and Milk Wash - This wash is used for fruit pies (apple, blueberry, cherry, peach, pineapple)
that are baked 30 to 35 minutes. It SHOULD NOT be used for pies requiring longer baking time as the crust will brown
excessively. Egg and Water Wash - This wash is used for berry and mincemeat pies that are baked 40 to 45 minutes. It SHOULD
NOT be used for pies that are baked 30 to 35 minutes as the crusts will be too pale. Allow glaze to dry on crust before baking to
eliminate dark spots. BAKING INSTRUCTIONS FOR COOKED PIES: Bake as specified on individual recipe card. BAKING
INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool
before filling. Proceed with the recipe directions.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/pie_crust_dough_rolling_machine.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence