BAKESENSE AP PALM SHORTENING (#17220 1/50 LB)
WESTCO KWIK KREAM CUSTARD (#11941 1/35 LB)
WESTCO STRAWBERRY TOPPER FILLING (#08284 1/38 LB)
BAKESENSE WHIPPED TOPPING (#11200 4/9 LB)
Use your scale to weight all the ingredients, including the water. Use your thermometer to determine the proper ingredients temperature.
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). 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.
Remove dough from cooler and let it sits until it reaches room temperature. Roll out dough and place in pie pans. Dock the dough. Let shells rest 20-30 minutes before baking.
Bake empty pie shells at 400°F in a convection oven for approx. 15-20 minutes using your favorite blank baking technique. Let the pie shells cool down.
Mix up some Westco Kwik Kream Custard according to the instructions on the bag for a small batch. Fill the cooled pie shell with the prepared custard. Spread Westco Strawberry Topper Filling over the top of the custard.
Pipe a border of BakeSense Whipped Topping along the edge of the pie. Pipe rosettes on top of Westco Strawberry Topper Filling and garnish with fresh blueberries as shown.
Formulation courtesy of BakeMark