| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; COLD |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 21 |
lb |
PIE FIL BLUEBERRY #10 |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 4 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. USE PREPARED BLUEBERRY PIE FILLING.
3. POUR 2 3/4 CUP TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER
WITH TOP CRUST. SEAL EDGES.
4. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 8 WEDGES PER PIE.
Recipe Number: I01702
SERVING SIZE: 1/8 PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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