COOKING FOR A CROWD - PASTRY FOR TWO-CRUST PIES
54 ounces all-purpose flour
39 ounces shortening, hydrogenated
1 3/4 cups ice water (1 3/4 to 2)
1 3/4 ounces salt (2 1/2 tbsp)
Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1-2 minutes.
Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed only until a dough is formed, about 40 seconds. Portion into 9-oz balls for bottom crust and 7-oz for top crust. See Notes for 8-inch pies.
Yield: 7 pounds
Notes: For eight 8-inch pies, use 2 lb flour, 1 lb 8 oz shortening, 1 1/2-1 3/4 cups water, and 1 oz (1 1/2 Tbsp) salt. Scale 5 oz for bottom crust and 4 oz for top crust. To serve, cut into six portions.
Using scrap dough is often necessary. Using no more than 50 percent of scrap dough and restricting its use to bottom crusts is recommended. Care must be taken to handle the dough as little as possible.
Cheddar Cheese Pastry. Use 2 lb 8 oz flour, 1 lb 13 oz shortening, 1 lb 14 oz shredded cheddar cheese, 3/4 cup water, and 1 1/2 oz salt. Add cheese after flour and shortening have been mixed.
TO MAKE A TWO-CRUST PIE:
- Roll each ball of dough into a circle. Place pastry for bottom crust in pie pans, easing into pans without stretching the dough.
- Trim off overhanging dough. If desired, leave 1/2 inch extra pastry around the edge and fold over to make a pocket of pastry to prevent fruit juices from running out.
- Add desired filling.
- Moisten edge of bottom crust with water.
- Cover with top crust, in which slits or vents have been cut near the center to allow steam to escape.
- Trim top pastry to extend 1/2 inch beyond edge of pan.
- Fold edge of top pastry under edge of lower pastry, then seal by pressing the two crusts together and fluting with fingertips.
- If desired, brush top crusts with milk and sprinkle with sugar.
- Bake as directed in the recipe.