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PIE BOTTOM PASTRY

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Oils, Margarines and Shortenings - Margarines and Shortenings
Recipe No:  R512b
USING PIE BASE SHORTENING
Group  Ingredient KG
1 Flour 20.000
PIE BASE SHORTENING 6.000
Salt 0.150
 
2 Water (variable) 9.500
  Total Weight 35.650
Method:  1. Place Group 1 into mixing bowl and bring to a crumble.
2. Add water and mix into a dough. Allow to recover for 30 minutes before using.
3. Dough dempterature 18-20°C.