Ingredients
BakeMark Products Used
Directions
SCALE AND MIX
- Mix 18 LB unbleached pastry flour (at 60°F) and 8 oz. milk powder for 2 minutes on low speed. Gradually add 9 LB BakeSense All Purpose Palm Shortening (at 55-60°F) cut in small pieces until the mixture forms crumbles the size of small peas.
- Dissolve 8 oz. sugar and 4 oz. salt into 8 LB ice cold water (make sure water does not contain any ice chips). Use your scale to weigh all of your ingredients, including the liquids.
- Slowly add salted water to the mixture. Mix only until water is absorbed. Do not over mix. Mixture should not be a paste. Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.
- Prepare Streusel by combining 4 LB Westco Ultra Rich Crème Cake and 1 LB butter or margarine on low speed. Mix until the mixture forms small peas.
MAKE UP
Remove dough from cooler and let it sit until it reaches room temperature. Roll out dough ¼” thick.
- Mini Blueberry Pies: Cut an equal amounts of 3” and 4” circles from the rolled out dough. Press the 4” circles into the bottom of a 3” pie tin. Fill the pie tin shell with 4 oz. Westco Blueberry Filling. Brush the rim with egg wash. Cut a hole in the middle of the 3” circle and place that circle on top of the filled pie shell. Egg wash and sprinkle with crystal sugar.
- Mini Apple Streusel Pies: Cut 4” circles from the rolled out dough. Press the 4” circles into the bottom of a 3” pie tin. Fill the pie tin shell with 4 oz. Westco Gourmet Apple Pastry Filling. Coat the edges with streusel (see above).
BAKE
Bake at 400°F in a convection oven for approx. 15-18 minutes.
