Cheese Crust I.Desserts (Pastry and Pies) No.003
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|Yield: 17 Portions Each Portion: Lattice Crusts|
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|Pan Size: 9 inch Pie Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB | 2.00 Qrt | 1. Sift together flour & salt |
|Salt | 1OZ| 1.67 Tbsp| into mixer bowl. Blend in |
|Cheese, American, Pa| 2LB 4OZ| 6.75 Cup | cheese; mix well. |
|steurized Process | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 3OZ| 2.67 Cup | 2. Add shortening to dry ingredi- |
|ed | | | ents. Cut or rub in shortening |
| | | | until evenly distributed and |
| | | | granular in appearance. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.50 Cup | 3. Sprinkle half of water over |
| | | | flour mixture; mix. Sprinkle |
| | | | remaining water over mixture; |
| | | | mix until dough is just |
| | | | formed. |
| | | | 4. Chill dough 1 hour for ease in |
| | | | handling. |
| | | | 6. Make a lattice design as top |
| | | | crust for apple or cherry pies |
| | | | (See Photo Card No. I-25(1)). |
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NOTE: 1. For machine mixing: In Step 2, use pastry knife attachment;
mix at low speed 1/2 minute. In Step 3, add all water at
once; mix at low speed 1 min. or until dough if just formed.
2. In Step 1, 14 oz (3 3/4 cups--1/3-No. 10 cn) canned
dehydrated processed American Cheese may be used.