COOKING FOR A CROWD - PASTRY

COOKING FOR A CROWD - PASTRY

25 pounds all-purpose flour
18 pounds shortening, hydrogenated
3 3/4 quarts ice water
12 ounces salt

  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.

Yield: 50 pounds

Notes: For seven 9-inch one-crust pies, use 4 lb; for seven 9-inch two-crust pies, use 7 lb. See pp. 224-226 for directions for preparation.

For eight 8-inch one-crust pies, use 2 lb 8 oz; for eight 8-inch two-crust pies, use 4 lb 8 oz.