berry pie (frozed berries

Categories
Yield
100 Servings
MeasureIngredient
1⅛ quart WATER; COLD
3¾ cup WATER; COLD
7 cups WATER & RESERVED JUICE
¾ cup BUTTER PRINT SURE
18¾ pounds STRAWBERRIES FZ
¾ pounds STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
3 pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
1½ teaspoon SALT TABLE 5LB
14 teaspoons SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. SEE RECIPE NOS. IG002 AND I00100.

2. THAW BERRIES; DRAIN; RESERVE JUICE FOR USE IN STEP 3; BERRIES FOR USE IN STEP 5.

3. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD BERRIES AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE.

COOL THOROUGHLY.

6. POUR 2¾ TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

:

NOTE: IN STEP 2, BLACKBERRIES, STRAWBERRIES OR RASPBERRIES MAY BE USED.\\ Recipe Number: I01500

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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