Frank's Recipes! One Crust Pies for 100

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One Crust Pies for 100

Servings: 100 Portions (17-1 crust pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan

4 1/2 quart , (4 lb) flour, wheat, pastry, sifted
3 tablespoon (2 oz) salt
1 1/4 quart (2 lb 6 oz) shortening
2 cups plus 2 tablespoon (variable) water, cold (40 to 50 degrees F.)

Sift flour and salt together. Add shortening. Cut or rub in shortening until evenly
distributed and granular in appearance. Sprinkle half of water over flour mixture and
mix. Sprinkle remaining water and mix until dough is just formed. Chill dough 1 hour for
ease of handling.

NOTE:
For machine mixing, use pastry knife attachment when cutting in shortening and mix on
low speed 1/2 minute. When adding water, add all water at once and mix on low speed 1
minute or until dough is just formed.

BAKED PIE SHELLS
1. PREPARE AND DIVIDE DOUGH: Prepare Pie Crust. Divide dough into 7 1/2 oz pieces; place
on lightly floured board.
2. 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. Shift or
turn dough occasionally to prevent sticking to board. If edges split, pinch cracks
together.
3. PLACE DOUGH IN PAN: 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.
4. REMOVE EXCESS DOUGH: Trim ragged edges about 1/2 inch beyond edge of pan using knife
or spatula. (Incorporate excess dough into next crust, if needed.) Fold extra dough back
and under; crimp with the thumb and forefinger to make a high fluted edge. Dock or prick
dough on bottom and sides to prevent puffing during baking. If available, place an empty
pie pan inside of shell before baking to help prevent shrinking and puffing.
5. BAKE: Bake at 450 degrees F. about 10 minutes or until golden brown.
6. FILL CRUST: Fill as specified on individual recipe.

UNBAKED SHELL
1. Follow Steps 1 through 4; omit docking or pricking of dough in Step 4.
2. Fill and bake according to instructions on specified recipe.