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Pie Crust (Manual Mixing Method)
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 001 02
PIE CRUST (MANUAL MIXING METHOD)
Yield 100
Portion 1 Crust
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
995 cal
92 g
12 g
64 g
0 mg
808 mg
19 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
6-7/8 lbs
1 gal 2-1/4 qts
SALT
1-7/8 oz
3 tbsp
SHORTENING
3-5/8 lbs
2 qts
2-1/8 lbs
1 qts
WATER,COLD
Method
1
Sift together flour and salt in mixer bowl.
2
Add shortening to dry ingredients. Cut or rub shortening until evenly distributed and granular in appearance.
3
Sprinkle half of water over flour mixture and mix. Sprinkle remaining water and mix until dough is just formed.
4
Chill dough for at least 1 hour for ease in handling.
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
5
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 (Manual Mixing Method)

Yield: 100 Portion: 1 Crust
Calories: 995 cal
Carbohydrates: 92 g
Protein: 12 g
Fat: 64 g
Cholesterol: 0 mg
Sodium: 808 mg
Calcium: 19 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 6-7/8 lbs 1 gal 2-1/4 qts
SALT 1-7/8 oz 3 tbsp
SHORTENING 3-5/8 lbs 2 qts
WATER,COLD 2-1/8 lbs 1 qts

Method:
1
Sift together flour and salt in mixer bowl.
2
Add shortening to dry ingredients. Cut or rub shortening until evenly distributed and granular in appearance.
3
Sprinkle half of water over flour mixture and mix. Sprinkle remaining water and mix until dough is just formed.
4
Chill dough for at least 1 hour for ease in handling.
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
5
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_manual_mixing_method.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence