blueberry pie (blueberrie

Categories
Yield
100 Servings
MeasureIngredient
1⅛ quart WATER; COLD
3¾ cup WATER; COLD
¾ cup BUTTER PRINT SURE
¾ pounds STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
5¼ pounds SUGAR; GRANULATED 10 LB
13½ pounds PIE FIL BLUEBERRY #10
3 9/16 pounds SHORTENING; 3LB
1½ teaspoon SALT TABLE 5LB
4 tablespoons SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG002 AND I00100..

2. USE FROZEN BLUEBERRIES. THAWING IS NOT NECESSARY.

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 ABOUT 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. SEAL EDGES.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I01501

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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