Berry pie (frozed berries
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .