The Dough - Easter Pie 2008

With the production of 8 Easter Pies the dough preparation starts at 6:30am. The Kitchen Aid mixers running batches in rotation to prevent over heating. Remember to leave the margerine and eggs out over night to get to room temp
.
Use fresh yeast and it is recommended that you 'proof' the yeast by adding the water(warm approx 100 F), sugar, salt. You should see the mixture bubbling, you know you have some active hungry yeast.

Here is the dough rising in bowls under kitchen towels.... keeping birds out and preventing drying.

The yeast kicking into gear, here is dough once it has risen.


The dough ball is split into two and rolled into a top and bottom layer. Here is Mom working her magic.