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Add a photoServings: 12
Ingredients
- 5 1/2 c. WATER
- 5 ounce Lowfat milk, DRY NON-FAT L HEAT
- 5 lb FLOUR GEN PURPOSE 10LB
- 14 lb PIE FIL BLUEBERRY #10
- 1 1/4 lb SHORTENING, 3LB
- 3 ounce BAKING Pwdr
- 2 ounce SALT TABLE 5LB
Directions
- TEMPERATURE: 350 F. DEEP FAT
- 1. SIFT TOGETHER FLOUR, Lowfat milk, BAKING Pwdr, AND SALT INTO MIXER BOWL.
- 2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED Till Mix RESEMBLES COARSE CRUMBS.
- 3. Add in WATER; MIX AT LOW SPEED ONLY Sufficient To create SOFT DOUGH.
- 4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES.
- 5. PLACE 1/4 C. (2 Ounce Or possibly 1-NO. 16 SCOOP) FILLING IN THE CENTER OF EACH CIRCLE. WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER To create A HALF CIRCLE; SEAL EDGES WITH A FORK.
- 6. FRY PIES, A FEW AT A TIME, 2 Min ON ONE SIDE; TURN AND FRY 2 Min ON OTHER SIDE Or possibly Till Golden. DRAIN ON ABSORBENT PAPER.
- NOTE:
- 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES Or possibly DOUGH MAY BE WEIGHED IN 1 1/2 Ounce PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8 INCH THICK.
- NOTE:
- 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 Ounce PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING.
- FOLLOW STEPS 7 THROUGH 9.
- SERVING SIZE: 1 PIE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 12 servings | |
| Calories 1111 | |
| Calories from Fat 434 | 39% |
| Total Fat 49.22g | 62% |
| Saturated Fat 11.36g | 45% |
| Trans Fat 15.79g | |
| Cholesterol 1mg | 0% |
| Sodium 3784mg | 158% |
| Potassium 220mg | 6% |
| Total Carbs 144.81g | 39% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.12g | 1% |
| Protein 19.92g | 32% |
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