3 3/4 c WATER; COLD
3 qt JUICE RESERVED
3 tb LEMON FRESH
3/4 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
5 1/4 lb SUGAR; GRANULATED 10 LB
19 1/8 lb PIE FIL BLUEBERRY #10
3 9/16 lb SHORTENING; 3LB
2 1/4 ts SALT TABLE 5LB
5 tb 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 2 3/4 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 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01600
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings