| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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