| FOOL PROOF PASTRY | ||||||||
| Makes 15 double crust for 9” pan, or | Bake in 400° oven. | |||||||
| 5 – 18” x 26” bottom crusts. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Flour | 3 lbs. | 3 qts. | ||||||
| Salt | 1 Tbsp. | |||||||
| Baking powder | 1 Tbsp. | |||||||
| Sugar | 3 Tbsp. | |||||||
| Shortening | 2 ¼ lbs. | 1 qt.& 1 ¼ cups | ||||||
| Shell eggs | 3 | |||||||
| Cold water | 1 ½ cups | |||||||
| Vinegar | 3 Tbsps. | |||||||
| DIRECTIONS: | ||||||||
| 1. Combine dry ingredients. | ||||||||
| 2. Cut in shortening until mixture is crumbly. Use mixer. | ||||||||
| 3. Add liquid ingredients in mixer. mix until all is moistened. | ||||||||
| 4. Chill dough for easier handling (Keeps in refrigerator 4 to 5 days.) | ||||||||
| 5. Roll out on lightly floured board. | ||||||||
| 6. Use as a required for recipe. | ||||||||
| 7. Bake in 400° oven as needed. | ||||||||
| Number of Portions | 250 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 57 | Iron…… | 0.27 Mg | Protein…. | 0.64 G | 4.44% | ||
| Cholesterol | 3 Mg | Calcium | 4 Mg | Carbohydrates | 4.34 G | 30.20% | ||
| Sodium | 35 Mg | Vitamin A | 1 RE | Total Fat . | 4.20 G | 65.75% | ||
| Fiber… | 0.15 G | Vitamin C | 0.0 Mg | Saturated Fat | 1.05 G | 16.42% | ||