Blueberry pie (blueberrie
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .