Rose's Mixer Method Pie Crust - BULK quanity
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- 5 lb
- all purpose flour
- 3 lb
- 2 1/2 c
- cold water
- 4 Tbsp
Place in bowl of electric mixer and add lard, cut into small pieces.
Mix on low speed for 1 minute with paddle.
Turn off mixer.
Mix on 3rd speed for 30 seconds.
Turn off the mixer. Lower bowl or tilt head to expose the dough.
Bottom of bowl will appear dry.
Divide the dough into 7-8 ounce balls or discs prior to wrapping and chilling. Divided dough can also be wrapped air tight and frozen for use later
My favorite tip from Martha Stewart is to put the dough on the plastic wrap and manipulate the dough through the wrap. Makes it much easier to do and you avoid over flouring the dough.
Line the pie pan with the dough and dock* well, crimp or flute the edges after trimming them neatly. PLACE ANOTHER MATCHING TIN INSIDE THE PIE SHELL AND INVERT. Back upside down in a preheated 450 degree oven for 10 minutes or until light brown.