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Cookie Mix
For convenience in preparation, oatmeal cookie mix
is authorized throughout the Navy. The mix is packaged
in No. 10 cans. One can (5 pounds) of mix yields 100
cookies. Preparation is simple. The mix is combined
with water and the dough may be dropped, rolled, or
sliced. A variety of cookies can be prepared from the
basic mix. Instructions for raisin, date, nut, chocolate
chip, and applesauce variations are printed on the
container.
PIES
A successful pie should have a tender crust. To
make sure the piecrust is tender the proper ingredients
must be used and the dough should be carefully mixed.
If properly made, the standard piecrust has
outstanding characteristics. In appearance, it will be
golden brown with a rough surface that appears
blistered. The texture will be flaky or mealy depending
upon the method used to combine the ingredients. It
should be tender enough to cut easily, but not so tender
that it breaks or crumbles. The flavor should be delicate
and pleasing.
Piecrust Ingredients
Piecrusts are made from flour, shortening, water,
and salt.
FLOUR.— General-purpose flour should be used to
make piecrust as it produces pie dough that is easy to
handle and pan. Do not use bread flour. It will cause
tough pastry.
SHORTENING.— General-purpose shortening
compound should be used as it makes the crust flaky and
tender. Rancid shortening or shortening that has
absorbed other odors causes off-flavors in piecrust and
should never be used.
The shortening should be
approximately 60°F when ready for mixing and just soft
enough to blend with the other ingredients. At 60°F, the
shortening blends well into the flour while giving
firmness so that a flaky piecrust is produced. Bakery
emulsifier shortening, melted shortening, or salad oil
should not be used as they will cause the dough to be
oily and hard to handle and will not produce flaky
piecrusts.
WATER— The quantity of water and the method
of mixing it with the other ingredients are the most
important factors in making a tender piecrust. The water
should be cold (40°F to 50°F). The amount of water
should be sufficient to make a dough that forms a ball
that does not crumble, but also is not sticky when rolled
out. Too much water will cause toughness.
SALT.— Salt aids in binding the ingredients
together and enhances the flavors of the other
ingredients.
Mixing
The flour and shortening should be mixed together
until they form very small particles and are granular in
appearance. When mixing by hand, the water should be
added gradually until the dough reaches the right
consistency—neither sticky nor crumbly. When you are
machine mixing, the water is added all at once and
mixed just until the dough is made.
Rolling the Dough
Divide the mixed dough into three sections (about
5 pounds 3 ounces each) and chill for at least 1 hour.
The chilled dough will be easier to handle. When you
are rolling the dough, handle it as little as possible, The
pastry board or workbench and rolling pin should be
dusted lightly with flour to prevent the dough from
sticking. Using a dough divider, cut the dough sections
into 7-ounce pieces for top crusts and 7 1/2-ounce pieces
for bottom crusts when making two-crust pies. For
one-crust pies, 7 1/2-ounce pieces should be used.
Lightly dust each piece of dough with flour and
flatten the pieces gently with the palm of the hand before
rolling. Use quick strokes and roll from the center
toward the edge to forma circle about 1 inch larger than
the pan and about one-eighth inch thick. If the dough is
stretched or forced, it will shrink back during baking.
Pie dough pieces may be placed into a pie rolling
machine, if available. The pie dough will be rolled out
automatically into a circular shape and ready for
panning. Do not grease pie pans. The dough has
enough shortening to keep the crust from sticking.
Fold the circle of dough in half and place it in the
pan, then unfold it to fit smoothly in the pan. Make sure
to fit the dough carefully into the pan so that it is flat and
air pockets cannot form between the pan and dough.
Types of Pies
The types of pies prepared in the GM are one-crust
(custard type), one-crust (prebaked shell), and
double-crust pies.
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