Blueberry pie (canned blu

Yield: 100 Servings

Measure Ingredient
3¾ cup WATER; COLD
3 quarts JUICE RESERVED
3 tablespoons LEMON FRESH
¾ pounds STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
5¼ pounds SUGAR; GRANULATED 10 LB
19⅛ pounds PIE FIL BLUEBERRY #10
3 9/16 pounds SHORTENING; 3LB
2¼ teaspoon SALT TABLE 5LB
5 tablespoons SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN BLUEBERRIES; RESERVE JUICE FOR USE IN STEP 4 AND BLUEBERRIES FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE AND LEMON JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD BERRIES CAREFULLY INTO THICKENED MIXTURE.

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

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

:

NOTE: IN STEP 4, 4 ½ OZ LEMONS A.P. (1 ⅛ LEMONS) WILL YIELD 3 TBSP JUICE.

Recipe Number: I01600

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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