RECIPE FOR FOOL PROOF PASTRY

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%

RECIPE,MENU &COOKING