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Recipe Archives

Large Volume Pie Dough


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all purpose flour 6 lbs 1 1/2 lbs
Cake Flour 6 lbs 1 1/2 lbs
Salt 4 tablespoon 1 tablespoon
Sugar 6 oz 1 1/2 oz
Cold Shortening 8 lbs 2 lbs
Ice Water 2 quarts 16 oz

Measure shortening salt, sugar and flour into a large mixing bowl and mix
on low speed with paddle. Scrape down and continue to mix until shortening
is reduced to pea sized balls.

Change to dough hook, mix on low speed and slowly add ice water mixing
until dough pulls away from the sides of the bowl.

Use less water if possible. do not over work the dough. the shortening
does not need to be completely blended. The dough should not be completely
homogenous,

Chill dough before using.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.