| INGREDIENTS | LBS. | OZS. | METRIC | BAKER'S % |
|---|---|---|---|---|
| Pastry flour | 3 | 1.36 kg | 100 | |
| Shortening, all-purpose | 2 | 907.2 g | 66.67 | |
| Water, cold* | 1 | 453.6 g | 33.34 | |
| Salt | 0.96 | 27.2 g | 2 | |
| Total appr. wt. | 6 | 0.96 | 2.75 kg | 202 |
Yield: 11 9-in. pie crusts
* Water is adjustable in small amounts only
Method: Add flour then shortening to mixing bowl. Cover shortening with flour. Using the paddle attachment, mix on first speed to break apart the shortening to the size of peas. Dissolve the salt in the ice water, and add to the flour/shortening mixture. Mix on first speed for about 10 to 15 seconds, until the dough comes together. Scale 8.5-oz. to 9-oz. pieces of dough for a 9-in. pie tin. Lightly press together in a ball, and refrigerate for 30 to 60 minutes. Flatten the dough pieces into round shapes. Use a hard winter wheat flour, unbleached and unbromated, when rolling out the dough. Finished dough should extend no more than 1 in. on either side of the pie pan in order to attain the correct dough thickness. Fold the dough in half and place in the middle of the pie pan. Unfold the dough and center. Press the dough into the pan, and trim the excess dough using a dough knife with an outward slant. This will provide a full edge after baking to account for shrinkage. You can add about 25 to 50 percent scrap dough to unrolled pie dough for excellent results and no waste.